Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. when the chicken is thoroughly cooked, remove it and skim the fat from broth. simmer broth, reducing it until it is very rich. add the flour and butter to a small amount of broth and mix with a wire whisk until velvety. pour this mixture into the remaining broth. tear chicken into bite-sized pieces and add to the soup. sprinkle with fresh parsley and serve.

Target recipe: heat butter in a large, heavy-based saucepan until foaming. add garlic cloves and vegetables. stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 20 minutes. add breadcrumbs. stir with a wooden spoon from time to time. season with a little salt and pepper. gradually add first the chicken stock and then the milk, stirring constantly. continue cooking, stirring, until the soup comes to the boil. remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth. heat soup through, add tarragon. stir in the cream and serve in piping hot soup bowls.