1. Begin by preparing the soup. In a large pot, heat the olive oil over medium-high heat. Add the diced chicken tenderloins and brown for about 5 minutes.
2. Add the chopped onion and garlic to the pot and saut until the onion is translucent.
3. Stir in the mushrooms and carrots, cooking until the mushrooms have softened.
4. Pour in the red wine, chicken broth, and tomato paste, then add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
5. While the soup is simmering, make the gluten-free egg noodles. In a bowl, combine the gluten-free flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. On a floured surface, roll out the dough to desired thickness and cut into strips.
6. To cook the noodles, bring a pot of salted water to a boil. Add the noodles and cook for 3-4 minutes or until they float to the top. Drain and set aside.
7. Once the soup has simmered and all flavors are blended, remove the bay leaf. Stir in the cornstarch mixture to thicken the soup slightly.
8. Add the cooked noodles to the soup, stir well, and serve hot.