3/4 Lb Chicken Tenders or Breasts

2 T butter

2 c diced carrots

1/2 c diced celery

1/2 c diced onion

2 garlic cloves, minced

1 c frozen peas

1/2 t fresh ground black pepper

1 1/2 quarts chicken broth

1 can cream of chicken soup

1/2 c evaporated milk

1 1/2 to 2 c fresh egg noodles

Place chicken in stock pot, add water until just covered – Boil until cooked,  cool and chop into bite size pieces.  Set aside boil water and chicken to add later.

Melt butter in large soup pot, add carrots, celery and onion and saute for 2-3 mins.  Add garlic saute for 30 seconds.  Sprinkle over pepper, add broth, cr of chicken soup and evaporated milk.  Bring to boil, add egg noodles turn to low and simmer 20 mins.  Add chicken + water it was boiled in simmer 5 more mins.  Take off heat and add frozen peas.

Enjoy!!