Step 1

Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery, and onion and cook another 3-5 minutes. Add the garlic, sage, Italian seasoning, and black pepper. Cook another 5 minutes.

Step 2

Pour in the broths and coconut milk and bring to a boil over high heat. Stir in the noodles and cook until tender, around 15-20 minutes. Reduce heat and add the cooked chicken and spinach. Cook for another 5-10 minutes. Taste, and add salt and/or pepper if needed. At this point, the soup can also simmer on low for up to 4-6 hours.

Step 3

Serve warm with fresh bread. Once cooled, you can store leftovers in the refrigerator for 5 days or in the freezer for 3 months.