Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large stock pot, heat 12 cups of water to boil. add celery and all of chicken, including feet and any organs to water. reduce heat to medium low and simmer uncovered until breasts and thighs are cooked, about 45 min. remove breasts and thighs and set aside to cool. add onion, carrots and garlic to water. cook uncovered for 1 hour and 15 minutes. strain broth into bowl and skim off fat. discard all solids except for carrots. cut breasts and thigh meat into bite size pieces, discarding all skin, fat and bones. cut carrots into small cubes. add meat and carrots to broth. add noodles or rice to individual bowls, and add soup. add salt and pepper to taste.

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.