Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: prepare chicken noodle soup with the water according to package directions. meanwhile, defrost the spinach in the microwave. mix together the milk and flour (in the measuring cup is fine) until the mixture is fairly smooth. when the noodles are cooked, bring the soup back to a rolling boil and whisk in the spinach and then the milk-flour mixture. crack the egg into the measuring cup, then whisk it into the soup as it continues to boil. long "strings" of egg white should often form and the flour mixture will have thickened the soup. there should only be a few, if any, remaining lumps from the milk-flour mixture, but if present they will have cooked into little "dumplings" as well.

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.