Gluten-Free Chicken noodle soup

4 chicken thighs (grilled, but still a little pink)
3 heaping double handfuls chopped celery
1 heaping double handful chopped red or orange bell pepper
1 red onion (pealed, spit in quarters, then sliced)
1 bag Stahlbush Island Farms Butternut Squash (10 ounces roasted squash)
4 cloves minced garlic
1 bay leaf
1 handful chopped fresh thyme (or 1 tbsn dried)
1 handful chopped fresh flat-leaf parsley (or 1 tbsn dried)
sea salt & pepper
2 qt. Pacific-Organic Simply Stock- Chicken
2 cups quinoa tri-colored Radiatori pasta (uncooked)

Combine all ingredients in slow cooker on high for 2 hours. Remove bay leaf.

To serve: place chicken thighs 1 per serving bowl. Ladle soup evenly into the four bowls.