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: heat all ingredients in a large stockpot to boiling. reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered. strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids. cool stock to room temperature; refrigerate, covered, until cold. remove and discard fat from surface. stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.