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: put all ingredients, except rice, in a large pot with 10 cups of water. bring to a boil then reduce heat and simmer lightly covered for 3 hours. strain broth into large bowl and discard vegetables; return broth to pot. remove chicken; remove meat (discarding skin and bones) and return to broth. cool, then refrigerate several hours or overnight. remove solid fat from top of broth; return to heat and bring to a boil. adjust seasoning, add rice and reduce heat to a simmer for 30 minutes.