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1 tablespoon vegetable oil
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1 medium yellow onion, coarsely chopped
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1 tablespoon minced garlic
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1/2 teaspoon powdered chicken bouillion
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1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
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1/2 cup dry white wine
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6 cups chicken stock
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2 cups shredded rotisserie chicken
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2 medium carrots
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1 celery stalk
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2 ounces egg noodles
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1 tablespoon roasted garlic
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1/4 cup chopped fresh flat-leafed parsley
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Freshly ground pepper
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