Gluten Free Chicken Noodle Soup

1 In a large pot over medium heat, cook onion for 5 minutes. If not using frozen, add 1 tablespoon of oil to cook it in. Add in the carrots and celery and cook for another 5 minutes. 
3 Add in the chicken and cook 5 minutes, stirring regularly. Add salt and garlic powder and stir again. 
4 Add broth and water and bring to a boil. Reduce to simmer, cover and let cook 15-20 min until veggies are tender.
5 Remove cover and add in noddles and cook according to packing- mine took 15 min. Stirring often to make sure the noodles don’t stick together. 
6 Serve with gluten free crackers if desired. Store leftovers covered in the fridge for up to 10 days.