In a large dutch oven add in chicken broth, celery, carrots, peas, and onion and bring to a boil. Grab your rotisserie chicken and slice off the breast + thighs and chop or shred. Add into your dutch oven.

In a small pot melt butter over medium heat. Whisk in cornstarch and add in heavy cream, stirring the whole time until you have a thickened mixture. Pour into the dutch oven with other ingredients and stir to combine.

Add in the thyme, and noodles and cook simmer for about 6 minutes, or until noodles are fully cooked. Add salt and pepper to taste, adding in 1 TSP at a time until it is to your liking. Serve warm and enjoy!