Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place chicken inside a large pot and cover with water (distilled is best). bring to a boil then turn down to medium and cook about 40 minutes. remove the chicken, debone it and put back into the pot. add remaining ingredients except for the canned soup and cook until vegetables are tender (about 45 minutes to an hour). put the canned soup in a strainer and run cold water over it to take the extra fat out. add to the pot and cook about 15 minutes more. enjoy!

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.