Chicken Noodle Soup

3 celery stalks
3 large carrots (or 30 baby carrots)
2 T. butter
salt & pepper
1 can of chicken broth
2 – 32oz. chicken stock
3 T. flour
1 lb. chicken tenderloins
1 lb. pasta or egg noodles

In a saucepan, boil chicken tenderloins in one can of chicken broth until tender. Let cool; chop chicken and save broth. Slice carrots and celery. Sautee carrots and celery in a small stockpot with butter, salt & pepper, and about 1 cup of the chicken stock until veggies are tender and most of stock is evaporated. Sprinkle flour over celery & carrots, stirring until evenly spread. Cook for 2 minutes, and slowly add chicken stock, while stirring, until stock incorporates with the flour. Add remaining stock and the broth from the chicken saucepan; bring to a boil. Once boiling, add pasta and chopped chicken, and cook according to recommended pasta time (usually 8-11 minutes, depending on shape.) 

Serve with grilled provolone & american cheese sandwiches.