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: put everything into the pot with about 2 1/2 quarts or more of water to cover chicken. simmer and skim until no scum remains. reduce heat, partially cover and cook at a low simmer until done. remove parsley stalks. you may wish to cool the soup and remove the fat from the top. i did not and it was still very good but my chicken was not fatty. remove skin and de-bone the chicken breasts and add the meat in chunks to the soup. (dh doesn't like the dark meat added). add sea salt and freshly ground black pepper to taste. i hope it makes you feel better!