Sunday (Chicken) Noodle Soup

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1/2 large onion

1 large carrot

2 ribs celery

1-2 tablespoons vegetable oil

3/4 cup dry white wine

1 chicken (about 4 pounds), skin removed

2 quarts chicken broth, plus more if needed

2 1/2 quarts water, plus more if needed

3-4 parsley stems

1 teaspoon black peppercorns

1 bay leaf

1 sprig thyme

1 large garlic clove, peeled and crushed


10 ounces dried egg noodles (thin or medium width)

4 large carrots

1 large onion

3-4 ribs celery

Kosher salt and pepper to taste

Lemon juice or sherry vinegar to taste (optional)

1/2 cup heavy cream or half-and-half

Roux (opt.):

1/2 cup unsalted butter

3/4 cup all-purpose flour

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