In a large pot or dutch oven over medium heat, add 1/2 tablespoon of olive oil.
Add the scallions, carrots and celery and season with salt and black pepper, sauté 4 to 5 minutes until they start to become tender.
Add the tomatoes and stir, cook 3 to 4 more minutes.
Increase heat to high, pour in the broth, water, bouillon, chicken thighs, turmeric, ginger and bring to a boil, cover and simmer on low 1 hour until chicken shreds easy and the vegetables are tender.
Add the zucchini, broccoli and cook 5 minutes.
Meanwhile cook noodles according to package directions.
Place 1 cup of spinach in each wide shallow bowl, then add the noodles to each. Top with 2 cups soup.
Serve with lemon, if desired.
Video
Notes
If you want this low carb, you can leave the noodles out.
If you wish to cook the noodles in the soup, you can do that as well although it's best eaten the same day.
Swap the noodles for rice to make chicken and rice soup.
You can use all broth if you don’t want to do water and bouillon, adjust salt as needed.