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Heat the oil in a large stockpan over medium heat. Add the onion and cook for 8-10 minutes until soft. Add the garlic, carrots and celery and cook another 6-8 minutes, until slightly soft.
Add the poultry seasoning, bay leaf, and broth, and bring to a low simmer. Cook for 15 minutes to let the flavor develop.
Meanwhile, bring a large pot of salted water to a boil and add the noodles. Cook until al dente, then drain and rinse with cold water.
Add the spinach leaves, cooked noodles, chickpeas to the soup and cook another 5-10 minutes until warm and the spinach has wilted. Season to taste, adding more salt/freshly ground pepper as needed.
Serve, garnish with fresh parsley, if desired.