Clara's Chicken Noodle Soup

Noodles:
3/4 cups flour
1/4 teaspoon thyme
1/4 teaspoon salt
1 egg yolk
3 tablespoons water

Mix the flour and thyme in a large bowl. In a small bowl beat the egg yolk and water until well blended. Make a well in the flour pouring the egg yolk into it. Mix until well blended. Gather into a ball and place on a floured surface, kneed the dough for about 5 minutes until the dough is smooth and elastic. Add more flour if you need to. Wrap dough in waxed paper then let sit for 15 minutes.

Roll out the dough on a lightly floured surface to about 1/8 inch thick. Let it sit for about 30 minutes or until dry. Cut into 1/4 inch wide strips about 2-3 inches long.

Soup:
1 pound skinless chicken thighs
2 cups cold water
5 cups chicken broth

1 medium onion finely chopped
1 medium carrot thinly sliced
3/4 cups frozen peas
1/4 teaspoon thyme

Place chicken thighs and water in a large saucepan or kettle. Bring to boil over high heat. Reduce heat to medium and cover, simmer until chicken is done (do not over cook chicken). Drain and rinse chicken, let cool to handle. Remove chicken from bones and cut into bite size pieces.

Mix chicken broth, onion, carrot and thyme in a large saucepan or kettle. Bring to a boil over high heat. Add the noodles then reduce the heat to low, simmer uncovered for about 8-10 minutes until the noodles are tender. Stir in the chicken and peas. Bring soup to a boil then serve very hot.