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: in large pot, cover chicken with water. add onion, parsnip, rutabaga, celery, carrot, potato (if desired) parsley and dill to water. bring water to boil. lower temperature to simmer and cook until chicken is tender. when tender, remove chicken from pot. be especially sure that there are no bones left in the bottom of the pot. when cool, remove chicken from bones and cut into small bite-sized pieces. return chicken pieces to pot and add crushed tomatoes to water. add salt and pepper to taste. simmer for 15 minutes to "marry" flavors. add pasta to the bottom of individual bowls and pour soup on top. top with dumplings if desired.