Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         tablespoon    vegetable oil
1         pound         bonesess, skinless chicken breast halves, cut into bite-size pieces
1         stalk         celery, chopped
1                       onion, chopped
2         cloves        garlic, finely chopped
1 1/2     cups          baby-cut carrots
1         tablespoon    chicken bouillon granules
1         teaspoon      dried thyme leaves
49 1/2    ounces        ready-to-serve chicken broth
1         cup           frozen green peas
1         cup           fine egg noodles

Preparation:

Heat oil in skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned. Mix all ingredients except peas and noodles in 3 to 4 quart crockpot. Cover and cook on low heat 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink. Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat about 15 minutes or until noodles are tender.