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: in large pot, boil whole chicken for 1 hour. remove chicken from water (leave remaining water in large pot and cool chicken. add chopped onion, carrots, basil, salt bouillon cubes and celery to water in large pot. cook on medium heat. pull meat off chicken and put bite size pieces into broth. cook for 1/2 hour to 45 minutes or until carrots are tender. cook egg noodles according to directions. place serving of egg noodles in bowl and ladle soup on top. (putting noodles in with the soup will make the noodles mushy.). great with crusty bread and crackers.