In a stock pot or dutch oven, add the olive oil and the chopped veggies and saute until they become fragrant.
Add the garlic to the veggies and saute for 1-2 more minutes until it becomes fragrant. Add the chicken, stock, water, onion powder, salt, pepper and parsley to the veggies.
Bring the pot to a simmer and let it boil for about 10 minutes. Once the chicken has become opaque, add the gluten-free noodles to the pot
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