Ingredients
For the Noodles:
¾ to 1 cup all-purpose flour
1/4 tsp. salt
1 Tbls. water
1 tsp. oil
1 egg, beaten
For the soup:
2 Tbls. extra-virgin olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, diced
½ cup peas
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock,
2 cups shredded cooked chicken or 1 rotisserie chicken
Kosher salt and freshly ground black pepper
2 Tbls. fresh flat-leaf parsley, finely chopped
Instructions
In a small bowl, combine 3/4 c. flour and salt. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. Add more flour as needed. On a floured surface, knead the dough 2-3 minutes.
Next, roll out dough as thin as possible with a rolling pin. Using a knife or pizza cutter, cut dough into ¼ inch strips. Let sit for 15-20 minutes before adding to the soup.
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 5-10 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.
Add the homemade noodles and simmer for 5 minutes until cooked. Fold in the chicken, add the peas, and continue to simmer for another 5-10 minutes to heat through. Season with salt and pepper to taste. Sprinkle with chopped parsley before serving.