Chicken and Noodles

I posted this recipe last winter and thought it was so good. Little did I know. I made true homemade chicken and noodles tonight. It was given to me from a friend from church. I didn't make the noodles but I bought from the Amish who make them from scratch. This dish screams love as it takes a good half a day to prepare but most of that is just letting the meat cook.

Ingredients
6 to 8 skin-on, bone-in chicken thighs
2 to 3 carrots, peeled and cut a few times
3 to 4 celery stalks
1/2 to 1 onion, quartered
2 to 3 bay leaves
Salt
Pepper
1 package of good noodles

Put all ingredients (except noodles) in a pot big enough to fit everything in and fill with water to where it's just covered. Bring to a boil, then reduce and let simmer for 3 to 4 hours. Take the chicken out and let cool. Once it's cooled remove bones/skin/nastiness from thighs. Set Aside.

Back to the water that's now broth, remove all the veggies and then run through a strainer. I don't have a strainer so I put a dish towel over my crock pot dish and poured the liquid over that to catch all the stuff I couldn't pick out. Once it's strained let cool so you can skim the fat off the top. There wasn't much on mine so I'm sure you can skip this step if time is an issue.

Bring the broth back to a boil and boil the noodles. (After the noodles were done I could tell it was going to be too soupy for our liking so I poured some of the broth back out and froze it for later use.) After noodles are done put chicken back in and mix about 1 cup of water to 1/4 cup cornstarch together and mix in the pot of goodness (or until your desired thickness is reached.)

Served with mashed potatoes and a salad.

It's worth every minute spent on it. And that's all folks.