Categories: Chicken, Main Dish, Slow Cooker

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 cups finely chopped celery
• 2 cups finely chopped carrots
• 2 small zucchini, finely chopped
• 1 teaspoon dried thyme
• 12 cups chicken broth
• 4 cups bite-size pieces cooked chicken
• 2 (10 ounce) packages fresh baby spinach
• salt
• fresh ground black pepper
• 8 ounces medium egg noodles, cooked al dente

Directions

1. Heat the oil in a large skillet over med-high heat.

2. Add in onion, celery, carrot, zucchini, and thyme; saute until the vegetables are softened, about 7 minutes.

3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.

4. Stir in the broth, chicken, and spinach.

5. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.

6. Season with salt and pepper.

7. Add noodles to the soup, stir, cover, and let stand for 5 minutes before serving.

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