Heat oil over medium high heat, add onions, carrots and celery, and saute until starting to soften, 5 minutes. Add garlic and cook for another 2 minutes. Toss in spices and mix to combine. Sprinkle vegetables with quinoa flour, cook for 1 minute then add broth.
Bring soup to boil and reduce to simmer for 15 minutes.
While the soup is cooking, grill the chicken (either on a grill pan or an outdoor grill) until no longer pink in the middle. Once the chicken is cooked, remove it from the heat and let sit for 5 minutes. Cut the chicken into cubes and add it to the soup along with the noodles.
Cook the soup for another 10 - 12 minutes, until the noodles are al dente.