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1. Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
2. Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.