Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring broth or water and bouillon to a boil in a pot that will hold 12 to 14 cups. add noodles. cook, stirring occasionally, until the noodles are tender. (read your noodle package for the time) do not drain the noodles. they are part of the soup now. turn the heat down to medium. add the two cans of condensed cream of chicken or cream of chicken and mushroom soup. stir them in well. add the cubed chicken and stir it inches. heat everything through. this should take from 5 to 10 minutes. when the soup is piping hot, remove it from the heat. if you're serving it all at once and everyone's ready to eat, sir in the sour cream (optional), sprinkle with fresh parsley, and ladle into soup bowls.

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.