Gluten Free Chicken Noodle Soup

1 package Ancient harvest quinoa spaghetti
4 chicken thighs partially cooked with bones and skin removed
1 container of pacific low sodium chicken broth
3 large carrots chopped
3 large stalks of celery chopped
3 medium garlic cloves crushed
1 red onion chopped
1 tbs salt
3 cups water
6 tbs olive oil

stir pasta frequently to avoid clumping

Start large pot with olive oil in the bottom over medium heat after a minute or two add chopped onion, garlic, to simmer in bottom of pan while chopping other veggies. Add carrot and celery and salt, simmer 5 minutes. Add chicken broth and bring to a boil for 8 minutes add pasta and extra water and keep at a boil for the duration of the instructed pasta cook time.

Serving Size: 15 1-cup servings