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Chicken Noodle Soup

3/4 pound boneless skinless chicken thighs -- cut into 1" pieces
2 cups sliced celery -- (2 medium stalks)
2 cups chopped carrots
3/4 cup chopped onion -- (1 medium)
14 1/2 ounces ready-to-serve chicken broth -- (1 can)
1/2 teaspoon dried marjoram -- crushed
1 teaspoon dried thyme leaves -- crushed
1/2 teaspoon salt -- optional
2 bay leaves
10 ounces frozen green peas -- (1 pkg.)
1 cup frozen home-style egg noodles


Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 5 minutes, stirring frequently, until brown.


Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker.


Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center. Stir in peas and noodles; cook about 10 minutes longer or until noodles are tender.


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