Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. use a 10" soup pot and fill it half way with water. turn on heat and bring to a boil as you add chicken bullion, carrots, garlic, tomato sauce, cilantro, onion and cumin. once your water starts to boil, add the potatoes and chicken. when the chicken is cooked, remove it, let cool a little and shred the chicken. (i use two forks to shred.) while you are shredding the chicken, you can add your squash. once the chicken is shredded, return it to the pot. check to make sure that your veggies are cooked. if they are done, turn off heat and serve your soup. 2. to add a bit of heat, you can add cayenne pepper or pepper flakes to your soup bowl. 3. i like to use chicken breast, but you can use a whole chicken or a cutup chicken.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.