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6 boneless, skinless chicken thighs (about 2 pounds)
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 medium onion, halved
2 garlic cloves, smashed
2 bay leaves
kosher salt and black pepper
1/2 cup small pasta (such as stellette or alphabet)
1/4 cup chopped fresh flat-leaf parsley
crackers, for serving
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