Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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: place all ingredients except the egg and cornstarch in a large pot. bring to a boil, then simmer for an hour or until chicken juices run clear. while keeping broth at a simmer, remove and shred the chicken. return shredded chicken to broth. continue simmering for a few minutes. then slowly add the cornstarch mixture to the broth, stirring it in thoroughly. simmer 30 minutes. note: sometimes instead of adding tomato, i add an egg -- take a slightly beaten egg and slowly add to broth while moving a fork around the top inch or so of the broth -- it will make the egg a little thready looking like in egg drop soup.