Chicken Corn Noodle Soup

"I feel sick" at our house is immediately followed with "can you make some of your noodle soup??"
You can use any noodles, put the corn in, leave the corn out, add carrots, forgo...it really is up to you & your house full of "sickies" as to what they can handle...if they are sick or getting sick, I highly recommend trying to slip the garlic in there, even if they/you are not huge garlic fans...it helps.

6 cups chicken broth
1 lb (or so) of already cooked bite size chicken (or turkey, we don't discriminate around here)
1 T tarragon
3-4 cloves minced garlic (did I mention we happen to LIKE garlic?)
1 T ground pepper
16 oz frozen corn (or canned, no preference on how the goodies are stored)
16 oz frozen carrots (do preferred frozen or canned, fresh need to be steamed before using or they won't be very soft...so if you LIKE crunchy carrots in your soup...pls do add fresh!)
1 lb wide egg noodles, cooked & drained

In a large stockpan, add all ingred to the frozen corn (but not including)...bring to a boil, turn down the heat to med, simmer for about 15 min.  Add in corn, carrots & noodles (rinse in COLD water after draining, this stops them from continuing to cook & getting mushy in your soup as well as soaking up all your broth).  Bring back to a good simmer, give it about 3-5 min. there, then serve.  Saltines are a favorite w/this soup.