Preheat the oven to 425 degrees F.
Place the chicken on a rimmed sheet tray and drizzle
with the olive oil
. Sprinkle liberally with salt and pepper. Roast
until the chicken registers 160 degrees F, 35 to 40 minutes. Remove from the oven and let cool slightly. Remove and discard the skin, shred
the chicken and set aside.
the butter in a large pot over medium-high heat. Add the carrots, celery and onions
and cook just until the vegetables begin to soften, about 3 minutes. Sprinkle with salt and pepper. Add the garlic and cook 1 minute longer. Add the chicken broth and bring to a simmer
Add the egg noodles
to the simmering stock
and continue cooking until the noodles are cooked through, about 10 minutes. Return the chicken to the pot along with petite peas and fresh thyme
and heat through before serving. Adjust the seasoning with salt and pepper if necessary.