Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse chicken and put in large pot or dutch oven, season with salt and pepper. cover with water and add onion, celery, garlic, carrots, bay leaf and peppercorns. bring to a boil, cover and simmer for about 1 hour or until chicken is done. remove chicken and set aside to cool, drain broth into a bowl. shred chicken . for soup, put butter in same pot and melt. add onion, celery and garlic, saute until softened. add the shredded chicken and the rest of soup ingredient along with reserved broth. bring to a boil and then lower temperature to low and cook until veggies and noodles are fork tender. remove bay leaves.

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.