Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels.
Top up with water if needed to cover all of the ingredients.
Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
Transfer chicken to a plate and shred the meat; discard the bones.
Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.
Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Season with Arawak Farm Dry Rub & Spice Blend #2, to taste.