Chicken Noodle Soup

3 chicken breasts
3 cans of chicken stock
½ bag of carrots, chopped
6 celery stalks, chopped
1/3 bag of egg noodles
2 cans of biscuits
2 cups of milk
1 tsp approx of rosemary
Salt and pepper to taste

Boil chicken in four inches of water in a stock pot. Once done, set aside. Add the carrots, celery, and cans of chicken stalk and boil. After ten minutes, add the biscuits pinched smaller than a quarter to the boiling mixture. Slightly stir after the biscuits get their form. After five or ten minutes, add the egg noodles. Once they are almost ready to eat, add the two cups of milk and seasoning. Enjoy!