Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: simmer chicken, celery, carrot, onion, peppercorns and 1 t. seasoned salt in large dutch oven, in about 4 quarts of water until chicken begins to fall apart. remove chicken from pot; let cool. do not discard broth. remove skin and bones from chicken and discard; shred meat into bite-sized pieces. set aside. strain the veggies from the broth, pressing as much of the liquid from them as possible, through the strainer, back into the pot. bring broth to a boil. cook noodles in boiling broth for 6 minutes. lower heat, and add bouillon cubes, stirring to mix well. add undiluted chicken soup, stirring gently to dissolve lumps, but try not to break noodles too much. add the shredded chicken, minced onion, and remaining seasonings to taste.

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.