In a 3-1/2- or 4-quart slow cooker stir together carrots, onions, celery, and bay leaf. Place chicken on top of vegetables. In a large bowl stir together soup, the water, salt, thyme, and black pepper. Pour over chicken in cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
Remove chicken from slow cooker; cool slightly. Discard bay leaf. Cook noodles according to package directions; drain. Meanwhile, stir frozen peas into mixture in cooker. Remove chicken from bones; discard bones. Shred or chop meat; stir into mixture in cooker.
To serve, in a large serving bowl stir together chicken mixture and noodles.