1 1/2 cups onion, cut into wedges
2 eggs
1/2 cup soy sauce
1/2 red bell pepper, seeded and sliced into rings
1/2 cup soy sauce
3 green onions, cut into wedges
1 carrot, cut into wedges
1 teaspoon cornstarch
1 1/2 teaspoons garlic powder
2 tablespoons salt
2 teaspoons Worcestershire sauce
1/4 teaspoon cider vinegar
1 cup chicken broth
1 cup uncooked instant rice
1 cup butter
Place the onion wedges and eggs in a microwave safe bowl and microwave on high 10 minutes, until soft. Drain off excess water.
Heat oil in a large saucepan over medium heat. Stir the egg white mixture into the skillet with the onions and carrot. Boil for 5 minutes. Stir in the cooked rice, cook 3 minutes, and stir in the cabbage, carrots, potatoes, celery and bell pepper. Cover, and cook for 5 minutes, stirring occasionally. Stir in the soy sauce. Bring to a slow simmer over medium heat. Stir occasionally until rice is absorbed.
Stir in the celery salt cubes, garlic powder, salt, Worcestershire sauce, cornstarch, garlic powder and vinegar. Bring to a simmer; stirring constantly. When all liquid is absorbed, pulse the chicken broth into the dish.
When chicken is tender and chicken is crisp, remove chicken to platter and top with rice. Lightly salt thyme slices and place seeds toward the end of each sheet. Spoon the bean noodles on top of the chicken.
Return all noodles to covered soup pot and Ladle into the soup pot. Arrange onion tops on the center of the broth. Ladle broth over the peas and carrots. Sprinkle with the thyme and serve in bowls or bowls.