Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrot, zucchini and thyme and sautÃ© until the vegetables are softened, about 7 minutes.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the broth, chicken and spinach.
Cover and cook on high for 4 hours or on low for 8 hours.
Season with salt and pepper. Add the noodles to the soup, stir, cover, and let stand for 5 minutes before serving.
The original recipe called for 12 C stock and 2 packages of spinach. This would not fit in my crock pot. Try whole wheat noodles to see if they hold up better. Really good!