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: place all ingredients in a 6-7 qt. saucepot and cook at least 4-6 hours. remove from pot and strain. keep the carrots for the soup if you like them, and cut up 1-2 quarters of chicken and place in broth. i use the rest of the chicken for chicken salad, or i make creamed chicken that my family love. (with biscuits)-- enjoy.