Chicken Noodle Soup

ingredients

• 1 pack of chicken tenders (raw)
• 1 large box chicken stock
• 1 TBS chicken bouillon
• 3 TBS Jarlic
• 3 large carrots
• 3 stalks celery
• 1 LARGE yellow onion
• Salt, pepper, butter
• 1 can of shoepeg corn
• 2 cups water
• Noodles of choice

the making of it

1. Put chicken tenders, half of your box of stock, and 1 TBS chicken bouillon into a pot. Add 2 TBS Jarlic and bring to a boil. Turn down to medium heat and let cook for 20 minutes.
2. While that is going, slice up the onion, carrots, and celery. Add them to your soup pot with 4 TBS butter and cook down until your chicken stock mix is done. Turn down the heat if need be until time is up.
3. Once the chicken is done boiling, add to the pot with the veggies - add 1 TBS Jarlic, additional broth left in the box to the vegetable mix. Add in drained shoepeg corn. And the contents of the chicken-and-stock pot.
4. Bring to a boil.
5. Add in noodles and cook for 20 minutes or until carrot slices are tender and noodles are cooked.
6. Serve.