On a medium pot over medium heat, start with olive oil and butter. Add the onions, garlic, ginger and carrots. Add 1 bay leaf. Saute for a few minutes.
Add the chicken. Cook until brown.
Add 5-7 cups of water, 7 if you want it more 'soupy'. Add the egg noodles. Stir and cover until for about 10 minutes or until the egg noodles are cooked to your preference.
Add 1 chicken bouillon. Stir and make sure the bouillon dissolves in the soup.
Add the spinach. Stir and cover. Once boiling, turn off the stove.
Add salt and pepper to taste. Add about 1 cup of chopped parsley.
Remove the bay leaf before serving.