Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

Target recipe: preparation. 1. cream cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple until blended. 2. spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. invert chicken salad onto a cake stand, and remove plastic wrap. gently press chopped nuts onto sides of chicken salad. i added the 8 hours chill time to the cooking time -- it is just chill time.