Asian Chicken- Noodle Soup

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1 broiler-fryer chicken (3 3/4 pounds)

2 cans (14 ounces each) chicken broth

1 quart water

1 bag (12 ounces) carrot and celery sticks, cut into 1" pieces

2 slices (1/4"-thick) fresh ginger

1/4 teaspoon ground cinnamon

1/2 teaspoon cracked fennel seeds or 1 star anise

1/4 cup fish sauce or soy sauce

6 ounces Thai-style flat rice noodles

1 bunch scallions, all parts, sliced (1/2 cup)

1 cup torn fresh basil leaves

Asian chili-garlic sauce

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