In 5-quart Dutch oven, heat chicken thighs and water to boiling.
Cover, simmer chicken over low heat until fork-tender, about 20 minutes.
Transfer chicken to bowl; cool until easy to handle.
Skim off and discard all fat from surface of broth.
Remove and discard skin and bones from chicken.
Tear chicken into pieces.
Add peas to broth; cook for 1 minute.
In cup, beat eggs lightly, just to break yolks.'
Drizzle eggs into soup.
Add noodles and seasoning packets.
Cook just until noodles soften.
Stir in chicken.
Add soy sauce or salt to taste.