Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: put chicken in a dutch oven or big soup pot and add water; bring water to a boil. cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear. take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on. in another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water. add the next 11 ingredients to chicken and sauted vegetables and bring to a boil. reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender. serve with cheese on top, tortilla chips and sour cream, if desired. soup can freeze up to 3 months.

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.