Bring the 10 cups gluten free chicken broth to a rolling boil.
Make the chicken thigh marinade by combining the 1 cup chicken broth, rice vinegar, fish sauce, Siracha, sugar, dried parsley flakes, garlic powder, salt, black pepper, and cayenne pepper in a bowl. Submerge the chicken thighs in the bowl.
When the pot of broth is boiling, pour in the chicken and marinade. Add the carrots, cabbage, onion, and gluten free spaghetti to the pot.
Boil the soup for about 20 to 30 minutes, or until the pasta and veggies are tender. Stir often throughout cooking process.
Adjust seasonings, if desired.
Ladle soup into bowls. Top each bowl with 1 to 2 tablespoons fresh cilantro.
Substitute bok choy for the Napa cabbage if that is what you have on hand. Spinach would be great, too!!Remove the Gluten Free One Pot Chicken Noodle Soup from heat as soon as it is done. If you do not eat all of the soup when it is ready, it is probably going to thicken as it cools, or during refrigerated storage. Simply add a cup or two of chicken broth to the soup to reach desired consistency upon reheating.