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: remove roasted chicken from bones and tear into bite size pieces. place chicken, carrots, onions, celery, and parsnips in large stockpot. season with salt and pepper and and add broth. cover with cold water. bring a boil over high heat. lower the heat and simmer uncovered until chicken is thoroughly cooked and tender. add dill and parsley and simmer 20-30 minutes more. adjust salt and pepper to taste. notes/variations: turn into chicken noodle soup by adding brown rice noodles about 10-15 minutes after adding the dill and parsley.