Mix noodle ingredients together until blended. The dough should be fairly stiff, but soft enough to knead.
Roll out the dough as thin as you can.
Take a pizza cutter and cut out noodles into long, thin strips.
Let the noodles dry for 2 hours. Toss them occasionally while they dry to keep them from sticking.
Heat a small amount of olive oil in a large stockpot, and place raw chicken breasts in the pot. Brown on all sides.
Add chopped onions and fry for about five minutes, then add broth to cover chicken and onions.
Simmer the chicken in broth until tender and cooked through. Remove chicken and cut into bite-sized pieces. Set aside.
Add chopped carrot and celery to the broth. Simmer for 10 minutes or until veggies begin to get tender.
Add noodles to the pot, along with the bite-sized pieces of chicken.
Cook about five more minutes, until the noodles are tender.
Add peas, parsley, plus salt and pepper to taste. Serve hot.