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Ingredients
  • ¼ cup butter (57g)
  • 1 onion diced
  • 3 carrots peeled and chopped
  • 3 celery ribs chopped
  • 4 garlic cloves minced
  • 2 pounds boneless skin-less chicken breasts (or chicken thighs) (900g)
  • 2 bay leaves
  • 8 cups chicken stock (2 quarts/1.92ml)
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 2 cups wide egg noodles (90g)
  • Chopped fresh parsley for garnish
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