Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth (1.4 liters)
  • 2 cups cooked chicken, shredded (about 450 grams)
  • 1 teaspoon dried thyme (5 g)
  • Salt and pepper, to taste
  • 1 cup frozen peas (140 g)
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs
  • 1/2 teaspoon salt (2.5 g)

Instructions:

  1. In a mixing bowl, combine flour and salt. Create a well in the center and crack in the eggs. Mix until a dough forms, then knead until smooth (about 5 minutes).
  2. Roll out the dough on a floured surface to about 1/8 inch thick. Cut into strips using a knife or pizza cutter. Let the noodles rest on a floured baking sheet.
  3. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened (about 5-7 minutes). Stir in garlic and cook for 1 additional minute.
  4. Pour in chicken broth and add shredded chicken, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
  5. Add the egg noodles and frozen peas to the simmering soup. Cook until noodles are tender (about 6-8 minutes).
  6. Adjust seasoning if necessary and serve hot.