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Combine the carrots, celery, onion, oil and 1/2 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables have softened, 8 to 10 minutes.
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Stir in the broth, shredded chicken meat, and thyme. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the vegetables are tender and the soup is flavorful, 10 to 15 minutes.
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Stir in the noodles; continue to simmer until the noodles are just tender, about 5 minutes. Off the heat, stir in the peas; cover and let stand until the peas are hot, about 4 minutes. Season with salt and pepper to taste. Serve immediately.
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