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: cut chicken into pieces. use all pieces for soup except breast. cover chicken with water (about 3 quarts.) add vegetables and spices; bring to a boiling. simmer until tender, 2-3 hours. remove skin and bones from meat; cut meat into pieces. strain broth and skin off fat. add chicken to broth; salt to taste. boil 3 minutes. pour, hot, into hot ball jars. ,leaving 1-inch head space. adjust caps. process pints 30 minutes, quarts 45 minutes, at 10 pounds preassure. heat and serve; or cook noodles 1 minute in boiling water; rinse; drain. add to soup and heat until noodles are tender.