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: heat oil in a stock pot over medium heat. add the onions, celery and carrots; cook and stir until browned. add the chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. simmer uncovered for 3 hours, adding more water if needed. strain out all of the solids and refrigerate. skim the fat off the top after chilled. the stock will be thick. stock will freeze well for use later.