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Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • 8 cups water
  • 4 carrots, peeled and sliced ½ inch thick
  • 2 celery ribs, sliced ½ inch thick
  • 2 tablespoons soy sauce
  • 1 (4-pound) whole chicken, giblets discarded
  • Salt and pepper
  • 4 ounces (2 ⅔ cups) wide egg noodles
  • ¼ cup minced fresh parsley
  • To keep things simple, we cooked the noodles in the broth while we shredded the chicken.
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