3/4 c. all-purpose flour
1/2 tsp. dried thyme, divided
1/4 tsp. salt
1 egg yolk
2 c. plus 3 tbsp. cold water, divided
1 lb. skinless chicken thighs
5 c. chicken broth
1 medium onion, chopped
1 medium carrot, sliced
3/4 c. frozen peas, thawed

Mix flour, 1/4 teaspoon thyme and salt in bowl. Beat egg yolk with 3 tablespoons water in another small bowl; add to flour mixture. Stir until well blended. Shape into ball. Place dough on lightly floured surface; flatten. Knead about 5 minutes or until dough is smooth and elastic, adding more flour if necessary. Wrap dough in plastic; let stand 15 minutes.

Roll out dough to 1/8-inch thickness on lightly floured surface with rolling pin. Let rolled out dough stand about 30 minutes to dry. Cut into 1/4-inch wide strips; cut strips 2-inches long.

Place chicken thighs and remaining water in saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 5 minutes. Drain and rinse chicken; let cool slightly. Remove chicken meat from bones; discard bones. Cut chicken into 1/2-inch to 3/4-inch pieces.

Mix chicken broth, onion, carrot and remaining thyme in saucepan. Bring to a boil over high heat. Add noodles. Reduce heat to low; simmer, uncovered, 8 minutes or until noodles are done. Stir in chicken pieces and peas. Bring soup to a boil and serve.