5 large bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons olive oil
Kosher salt and cracked black pepper
1 tablespoon unsalted butter
2 carrots, chopped
2 celery ribs, chopped
1 yellow onion, chopped
1 clove garlic, minced
2 quarts low-sodium chicken broth
2 1/2 cups old-fashioned egg noodles
1 cup frozen petite peas, thawed
2 teaspoons fresh thyme leaves
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