Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large pot cook add the first ten ingredients. cook until chicken is tender, remove chicken from soup and cut into bite size pieces, set aside. add carrots, celery and green onion to soup and cook until tender. cook egg noodles according to package directions. when veggies are tender add chicken and cooked noodles to soup. simmer for at least 30 minutes. i always double or even triple this recipe and freeze what we do not eat. take out of freezer, defrost and have a quick and ready meal.

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.