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: 1. heat oil in a pan over medium-high heat. sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. add chicken, cook 10 minutes; turn thighs after 5 minutes. cool; shred. discard bones. 2. add onion, carrot, turnips, parsnips, mushrooms, and celery to 1qt pot or dutch oven; sauté 10 minutes. add garlic and caraway seeds; sauté 1 minute. place herb sprigs and bay leaves on cheesecloth. tie into a sachet and add to pot. 3. add wine; bring to a boil. cook 4 minutes. add chicken and stock. cover; reduce heat. cook 7 minutes. 4. add sweet potatoes; cook 6 minutes or until soft. discard sachet. stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.