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: (if you are starting entirely from scratch and making your own roasted chicken stock, then after you have roasted the chicken for your stock, pick the meat from the bones and set aside in the fridge --you will add it to the finished soup later.). place chicken stock in a soup pot over medium heat, reserving 2 cups stock. take reserved stock and blend it with kale in a vita mix, until smooth and creamy. pour kale-stock mixture into pot of chicken stock. add carrots and mushrooms (and shredded chicken if you have it). cook for 30 minutes, or until carrots are tender. serve.