Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook noodles by directions. remove when the noodles are al dente. rinse with cold water to stop cooking and set aside. heat oil over medium heat in dutch oven or large stockpot. add chicken. season with salt and pepper to taste. cook chicken, occasionally stirring, for about 10 minutes or until it is no longer pink. add garlic, onions, mushrooms, potatoes, carrots, celery, italian seasoning and basil. cook for 5-7 minutes or until vegetables are softened. add chicken stock. bring to boil. reduce heat to low and simmer for 25 minutes. add in egg noodles. heat through (about 5 minutes). sprinkle parmesan over individual bowls of soup or i like to add in about 1/2 to the soup.

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.