In a large stockpot, combine chicken, onion, carrots, garlic and thyme.
Pour chicken into the pot and cook over a high heat to bring to the boil.
Reduce heat to a medium –high.
Add spinach noodles, partially covering, and cook for 3 –5 minutes until noodles are tender.
Remove from the heat, and stir in corn and parsley.
Season to taste with salt and black pepper. Lladle soup into bowls and serve.