Ingredients:
6 cups water
2 cups chicken stock
1 bag egg noodles or noodles of your choice
3 large carrots
4 medium celery sticks
1/2 medium onion
2 tablespoons garlic
Olive oil
1 pound chicken tenders/breast
Seasoning to your liking
Start by prepping chicken coating a little heavy in seasonings of your choice and popping them into the oven. I love tenders because they cook quickly. It took about 6 minutes for them to be done.
Then start your pot with olive oil and your garlic. Adding each veggie as they swear down. I did onions then carrots and finished with the celery.
Once the veggies sweat down and the onions were turning transparent I added the chicken stock. Then got out the chicken and cut it up.
Then I tossed it into the pot with the water and then added the egg noodles. Once it was all added I turned it up and let it boil until the noodles were ready.
Checked the flavors and added a bit more season. Finished letting it boil.