Step 1

Place a large saucepan over medium heat, add the oil, onion, celery, and garlic. Saute for 2-3 minutes, until the onion has softened.

Step 2

Add the chicken thighs and chicken stock, and stir well.

Step 3

Bring to a simmer, add a lid, and cook for 20 minutes. Until the chicken is tender.

Step 4

Remove the chicken from the soup and shred.

Step 5

Add the chicken back to the soup along with the noodles. Bring back to a simmer then remove from the heat.

Step 6

Add the pepper and spinach leaves and stir through until they have wilted.

Step 7

Taste and add salt, if needed.

Step 8

Ladle into bowls and serve hot.