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Heat olive oil in a large pot over medium heat.
Chop celery and parsley, add celery to the pot, and sauté.
Roughly chop rotisserie chicken, set aside meat, and discard bones and skin.
Add garlic to the pot, then frozen peas, carrots, and onion.
Add paprika, black pepper, and Better Than Bouillon to the pot.
Pour in chicken broth, add chicken meat, and stir.
Add noodles and cook until al dente.
Stir in spinach until wilted.
Add additional broth, parsley, and turmeric.
Broil chicken leftovers, make stock, strain, and store for future use.
Serve soup hot or store in containers for meal prep.