Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot. add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper. simmer 2 hours, stirring occasionally. remove bay leaves. divide soup in half, leave half in the soup pot and puree the other half in a food processor. add the pureed soup back to the soup pot and stir. add shredded chicken and parsley. simmer 30 minutes. while the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. drain and toss with olive oil until lightly coated. ladle soup into individual bowls and add macaroni to taste. add parmesan cheese to taste and enjoy! (number of servings is approximate).

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.