Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: finely chop onions, celery and carrots. place chopped vegetables in large saucepan with chicken breasts and water. add salt. bring to a boil and cover with lid. simmer on low heat until chicken is tender. remove chicken, reserving all broth and vegetables as stock for soup. debone chicken. chop in small pieces and set aside. add noodles to broth and simmer until noodles are one-half done. add butter and cream of chicken soup. simmer slowly for 5 minutes. add milk and chopped chicken. give taste test for salt and pepper. for thinner soup, add more milk. note: after noodles have been added do not bring to a full boil. simmer slowly on very low heat. 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.