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