Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil the chicken on 3 quarts of water. when tender (about 45 minutes), remove from water to cool. pull chicken off bones and cut into cubes, discarding bones and skin. return chicken to broth. add vegetables, soup starter and cream of chicken soup. (find soup starter in the soup section at the grocery store.). cook on low heat for an hour. makes a lot and freezes well.

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.