To prepare noodles: Stir together flour, 1 tsp. thyme & salt in small bowl. Add egg yolk & 3 Tbsp. water. Stir together until mixed. Shape into small ball, working with hands until mixture holds together. Place dough on lightly floured surface, flatten slightly, and knead 5 minutes or until smooth & elastic, adding more flour to prevent sticking, if necessary. Roll dough to 1/8 thickness or thinner, on lightly floured surface, with lightly floured rolling pin. If dough is too elastic, let it rest a few minutes. Let rolled out dough stand about 30 minutes to dry slightly. Cut into 1/4 inch wide strips with sharp knife. Cut into pieces 1 1/2 inches to 2 inches long.
Cut chicken into 1/2 inch pieces, combine chicken & 2 cups water in med. saucepan. Bring to a boil over high heat, reduce to med-low, cover & simmer 5 minutes. Drain off water & rinse chicken, set aside. Chop onion, chop parsley to measure 2 Tbsp., set aside.
Combine chicken broth, onion, carrot & 1 tsp. thyme in Dutch oven; bring to a boil. Add noodles, reduce heat to med. low, simmer uncovered 8 minutes or until noodles are done.
Stir in chicken & peas; bring soup just to a boil. Sprinkle chopped parsley over each serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.