Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine broth, zest, ginger, garlic, jalapenos, and 1 teaspoon salt in a dutch oven over med-high heat and bring to boil. decrease heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes. discard ginger, garlic, and chiles. meanwhile, bring 3 quarts water to boil in a large saucepan over med-high heat. add noodles and 1 tablespoon salt and cook until tender, about 8 minutes. drain and transfer to 4 individual serving bowls. stir chicken, lime juice, cilantro, basil, and scallions into infused broth. season with salt and pepper to taste and ladle equal amounts over each bowl of noodles; serve.

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.