A classic Indiana dish that never gets old!
On a chilly evening, nothing tastes better than a bowl of hot chicken noodle soup. I learned how to make this dish during a childhood visit to my grandmother's rural Indiana home. Now I've taken her recipe back to Indianapolis and cook it on a regular basis. This isn't a very hands-on recipe, so you can easily curl up with a book or watch a movie as it simmers.
Cut the breasts and thighs off the chicken and set aside for later. Place the rest of the chicken in a large stockpot. Add water, bay leaves, and thyme. Simmer for about three hours.
Meanwhile, chop the carrots and celery into small pieces. Quarter the onion. Slice the chicken breasts and thighs into small cubes.
For the homemade noodles, beat two eggs and mix with milk and butter. In another bowl, stir together flour and salt. Slowly add the wet ingredients to the dry ones, then knead until smooth. (If you want to skip this step, simply use a package of store-bought egg noodles.) Cover the bowl for ten minutes.
Roll the dough out on a floured surface until it is between 1/4" and 1/8" thick. Cut into noodles of desired width.
Let the stock cool slightly. Remove the chicken and dispose of it. (You could add this meat for extra protein, but I find it a bit bland after being cooked for so long.) If you'd like, strain the broth to remove any small chunks of chicken.
Add the vegetables to the stockpot and simmer for about twenty minutes.
While the vegetables cook, brown the chicken cubes in a small pan. Be careful not to overcook them.
Remove the onion and bay leaves from the stock, leaving the carrot and celery. Add the browned chicken cubes. Add salt and pepper to taste.
Add the noodles and cook for approximately three minutes. (If you're using store-bought noodles, follow the cooking time on the package.) This dish is delicious whether eaten immediately or kept as leftovers.