Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. cook through three quarters of the way to allow final cook in the soup. cool and chop all into hearty sized cubes. in a large pot combine chicken stock, hot sauce, cream and beer. stir well. add chopped ingredients and simmer soup for 1 hour. to thicken soup so consistency is more like a stew, stir in a little flour. serve in bowls topped with crumbled blue cheese. pair with a beer and enjoy.

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.