Place a large saucepot over medium heat. Add the 2TBS olive oil, carrots, and onions. Saute for 3 minutes to soften.
Then add the chopped bell pepper, celery, and garlic along with 1 TBS olive oil. Saute for another 3 minutes.
Add whole raw chicken breasts, chicken broth, dried thyme, zucchini, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring it to a simmer.
Lower the heat a little and continue to simmer for 15 minutes, until the chicken is cooked thoroughly.
While the chicken is cooking add the milk and flour to a mason jar. Shake the jar for at least 30 seconds. Then let sit for about 5 minutes.
Once the chicken is cooked, remove it and place it on a cutting board. Chop or shred the chicken, however, you would prefer if to be in the soup.
Add the chicken back into the soup, add the spinach, and slowly mix in the flour/milk mix from the mason jar.
Bring the soup back to a simmer and let it simmer for 10 or 15 minutes, this will give it time to thicken up. This is when I add my tortellini noodles since the ones we get only take about 10 minutes to cook. If you get ones that take longer to cook add them into the recipe earlier.
Taste it and season more with salt and pepper if you find it necessary. Add in the parsley and thyme. Enjoy!