Chop up all your veggies and debone the rotisserie chicken and slice it up into chunky pieces.
In a large pot, over medium-high heat, add olive oil. Saute the onion, carrots and celery for about 5 minutes (stirring often as it cooks.) Then add in the minced garlic and cook for an additional minute. Season with salt, pepper and thyme.
Pour in both cartons of chicken broth. Bring mixture up to a boil.
Then add in package of Reames® frozen egg noodles. Stir and let simmer over medium-heat for 10 minutes.
Add in chopped chicken and frozen peas. Stir then cover and allow to simmer for an additional 10 minutes.
In a bowl, whisk together milk and cornstarch until smooth.
Pour milk mixture into pot and stir well.
Bring mixture up to a gentle boil to thicken.
Ladle into bowls and serve with some sliced French bread.