Step 1

In a large mixing bowl, add the flour, the eggs, and 1/2 teaspoon of the salt, mixing it together.

Step 2

Add small amounts of water to the flour mixture until the dough comes together and forms a ball.

Step 3

Flour a countertop, then roll out the dough until it is 1/2-inch thick.

Step 4

Cut the dough into 1 1/2-inch squares.

Step 5

In a stockpot, add the broth, the celery, the peas, the carrots, the potatoes, the onion, and the parsley.

Step 6

Bring the mixture to a rolling boil.

Step 7

Add the noodles one at a time to prevent sticking.

Step 8

Reduce the mixture to a simmer, and let the noodles cook until tender, about 25 minutes.

Step 9

In a small bowl, whisk together the cornstarch and the water until smooth.

Step 10

Stir the cornstarch mixture into the soup.

Step 11

Continue to simmer and stir occasionally until the mixture has thickened, about 3-5 minutes.

Step 12

Once thickened, stir in the chicken.

Step 13

Season to taste with the salt and the pepper.

Step 14

Serve.