1. In a large pot, over medium-high heat, add olive oil. Saute onion (optional), garlic (optional), and celery for 2 minutes.
2. Add red bell pepper (optional), water, carrots, chicken bouillon cubes, thyme, and salt. Bring to a boil.
3. Add egg noodles. Cook 8 minutes until noodles are tender.
4. Add diced cooked chicken and peas. Simmer for 10 minutes.
5. Mix cornstarch with 2 tbsp water and stir into soup. Simmer for 5 to 10 more minutes.

Yield: 4 servings