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: rince the chickens, pat dry with apper towels. place the chickents, carrots, onion and salt in a 12-qt pot. add enough water to cover (about 16 cups). bring to a boil, reduce heat and simmer gently, uncovered, about 1 hour. skim off any foam that appears. transfer chicken to plates; let cool. remove and discard the carrots and the onion. add rice to broth and simmer 20 minute. meanwhile, shred the chicken meat, discarding the skin and bones. add the meat and pepper to the broth and heat for 3 minute. scoop the avocados into individual bowls and ladle the soup over the top. sprinkle with the cilantro and squeeze on the limes.