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Chicken Soup with Homemade Herbed Noodles

Ingredients

• for the noodles
• 2 cups flour, plus more for kneading
• 1/2 teaspoon sea salt
• 3 eggs
• 1 teaspoon extra virgin olive oil
• 1/4 cup water
• 1 tablespoon of fresh thyme, chopped*
• *Substitute fresh thyme with fresh sage or rosemary (use 1/2 tablespoon for rosemary). 
• Note: This recipe makes a good amount of noodles and you will not use all of the noodles. Before making the noodles, you can cut the dough in half before making it into noodles, wrap in plastic wrap, and freeze (thaw before use).To store remaining noodles, place them in an air-tight container in the refrigerator for up 3 days or allow the noodles to dry for 1 hour, place in a freezer safe bag and store in the freezer for up to 8 months.
• for the soup
• 1 tablespoon extra virgin olive oil
• 2 carrots, diced
• 1 celery stalk, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 8 cups homemade chicken stock
• 2 cups shredded cooked white & dark meat chicken (roasted, boiled, or rotisserie)
• 1 cup peas (frozen or fresh)
• 1 tablespoon fresh parsley, chopped
• herbed noodles

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