Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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.

Target recipe: place chicken in a large stock pot. scatter cut vegetables around it and place dill bundle on top. add cold water and season generously with salt and pepper. bring to a boil over medium high heat, skimming any foam off occasionally. after 45 minutes to an hour, remove chicken and set on a plate to rest. pour remaining pot contents through a strainer into a large bowl or pot. reserve carrots and parsnips, and discard the remaining vegetables. when chicken and vegetables are cool enough to handle, cut carrots and parsnips into a large dice and add to stock with fresh celery dice. add chicken broth and reseason to taste with salt and pepper. shred chicken meat and add to stock. simmer until celery is tender.