In a stock pot, add the olive oil and the chopped veggies and saute until they become fragrant.
2 Tablespoon Olive Oil, 1 Cup Carrots, 1 Medium Yellow Onion, 1 Cup Celery
If you are using fresh garlic, add it to the veggies once they become fragrant and saute for 1-2 more minutes.
2 Cloves Garlic
Add the chicken, the stock, the water, and spices to the veggies.
1 Pound Chicken Breast, 6 Cups Gluten-free Chicken Stock, 2 Cups Water, 1 Teaspoon Salt, ½ Teaspoon Onion Powder, 1 Teaspoon Parsley, ¾ Teaspoon Pepper
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. Let it boil for another 10-12 minutes, or until the chicken, veggies and noodles are cooked.
1 Box Gluten-free Pasta of Choice.
Serve warm and enjoy.