Heat the oil in a pot over medium heat.
Add the carrots, celery, onion, and garlic; sauté for about 7 to 10 minutes, or until vegetables begin to soften.
Add the chicken broth, chicken, thyme, salt and pepper, and bring to a simmer for about 25 minutes covered with a lid.
In the meantime boil the noodles in a pot of salted boiling water according to the directions on the package. Once cooked drain well and set aside.
Add the spinach and noodles to the soup. Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs and serve with bread.
Note – if you like brothier soup, add additional broth.