E.J.'s Vegetable Noodle Soup

Ingredients

2 tablespoons vegetable oil
2 small onions, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
4 carrots, thinly sliced
1 garlic clove, minced
3/4 teaspoon chopped thyme
6 cups low-sodium chicken broth
1 cup water
1 bay leaf
Kosher salt and freshly ground pepper
2/3 cup alphabet pasta
1/2 cup frozen peas, thawed
2 tablespoons snipped chives

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