Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a large pot. add chopped onion, garlic carrots and potatos, fry on medium heat until onions go clear, add basil, salt, pepper, fry for a few minutes. pour in water and add broken up stock cubes. stir well until cubes have dissolve. add chicken frame and chicken pieces.cover cook over medium simmer for 30 minutes. remove chicken frame. add barley simmer for another 30 minutes,. add another cup of boiling water if soup looks too thick. add past, cover, cook for 15 minute. check barley and pasta are soft. serve with fresh baked bread.

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.