Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken and water in stock pot and bring to a boil. reduce to a simmer and add remaining ingredients except pasta; cover. simmer for 45 minutes and then remove chicken to a plate. add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes. meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones. by this time, your pasta should be tender; if not, allow to simmer a few more minutes. check to see if you need more salt and/or pepper and then serve.

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.