Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large saucepan, heat half of the oil over medium heat; brown chicken in batches, adding more oil as necessary to prevent sticking. transfer to bowl and set aside. add remaining oil to pan; saute onion, carrot, basil and oregano for about 5 minutes or until onion is softened. add chicken stock and mustard; bring to boil. stir in spaghetti and celery and return to boil, stirring occasionally. reduce heat, cover and simmer for about 8 minutes or until noodles are almost tender. add chicken along with any accumulated juices; cook for about 5 minutes longer or until noodles are tender. whisk flour into milk and gradually whisk into soup; simmer, stirring, for about 3 minutes or until slightly thickened. add salt and pepper.

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.