Chicken Noodle Soup

This is the yummiest soup from my mom's kitchen. I love it every time. If I don't have time to make noodles from scratch, frozen noodles work fine, too, but aren't quite as tasty. I like to double the noodle recipe and freeze half of them for next time. Some times for extra liquid, I add a can of chicken broth. This soup goes well with the potato roll recipe posted below.

6 c water
2 heaping T chicken base
1/4 scant tsp thyme
1 onion chopped
3 carrots, sliced
1 c frozen peas
1 c water plus 1 1/2 T flour (mixed to thicken)
3 celery stalks, sliced
1 T salt
1/4 tsp pepper
3 chicken breasts cut into bite-sized pieces
1 can mushrooms

In a large pot, bring water and chicken to a boil. Add additional ingredients. Bring to a boil. Add noodles and boil for 12-15 minutes.

Noodles:
1/2 tsp salt
1 c flour
1 egg
2 T milk

Measure flour into a bowl. Make a well at center. Add egg and salt. With hands mix well. Add milk 1 T at a time. Mix thoroughly each time. Form dough into a ball. Knead on a well-floured cloth about 10 min until smooth and elastic. Cover and let rest. Roll 1/2 of dough paper thin. Cut into 1/4 inch strips. Shake out. Repeat with other half. If desired, dry for 2 hours before adding to soup.