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 soup is cooking, grill the chicken (either on a grill pan or an outdoor grill) until no longer pink in the middle.
Meanwhile, cook pasta according to package instructions, until about it's halfway done. You want it to still have some crunch.
Check chicken with a meat thermometer. When it reaches 180 degrees, the chicken is done. Remove and let sit for 5 minutes. Cut into cubes and to the soup along with the noodles.
Cook for another 5 - 10 minutes longer until noodles are done.
Scoop into bowls and serve immediately.