1. In a 3-4 quart crockery place carrots, onion, celery, parsley and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and the 1/4 teaspoon pepper. Pour over chicken and vegetables.
2. Cover and cook on low-heat setting for 8-9 hours or on high-heat setting for 4-4.5 hours. Remove chicken from cooker; cool slightly, remove and discard bay leaf.
3. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.