Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut up zucchini, carrots, and celery. heat oil in skillet or wok. saute zucchini, carrots, and celery in oil. sprinkle with salt and pepper (to taste). cook above veggies until they begin to get tender. shred chicken while veggies cook. removing any bones. bring water to boiling for noodles. while water is heating up, cut up onion and garlic cloves. add onion and cloves to veggies in skillet. stir well and continue to saute. cook noodles as directed adding salt in the beginning. add peas and shredded chicken to veggie skillet. return noodles to pot they were boiled in after drained. add butter and parsley to noodles and stir. put some of noodles in each bowl. top with sauted vegetables. enjoy!

Target recipe: combine all ingredients in a saucepan and bring to a boil. simmer 5 to 7 minutes over low heat. chicken noodle soup 1 lb. (about) chicken breasts 2 (13 3/4 oz.) cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles in large saucepan combine all ingredients except noodles. simmer, covered, 30 minutes. remove chicken and cut off bones and cut into small pieces. add to soup. stir in noodles. simmer, covered, 15 minutes.