Chop the onion, garlic, ginger, carrots, and celery. Cut the chicken into bite-sized pieces.

Grate the ginger and mince the garlic.

In a large pot, heat sesame oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant, about 3 minutes.

Add the chicken pieces and cook until they are no longer pink, about 5 minutes.

Stir in the carrots and celery, cooking for another 3 minutes.

Pour in the chicken broth and water, bringing the mixture to a boil.

Once boiling, add the egg noodles and cook according to package instructions, usually about 7-10 minutes.

Add the spinach in the last 2 minutes of cooking.

Stir in soy sauce, salt, and black pepper to taste. Remove from heat.

Ladle the soup into bowls and serve hot.