Use large stock pot and fill with water. Place whole chicken with carcass in pot and bring to a boil, then reduce heat to medium-low. Let simmer for approximately 2 hours. Use a strainer to catch all of the small bones when separating the meat from the carcass. Return the meat to the chicken stock and cook on medium-low.
Rough chop carrots, celery and onions and add to the pot.
Rinse the kidney beans until the water runs clear, drain, then add to the pot.
Add uncooked macaroni, salt and pepper.
Let cook for about 30 to 45 minutes until vegetables are tender and onions are translucent.
Just before serving the soup, bring the soup to a boil and add spinach leaves. Boil for 3 minutes, and skim the residue / foam that the spinach creates on the top of the soup.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/03/28/chicken-soup-2/