E.j.'S Vegetable Noodle Soup

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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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