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 chicken broth in pot; bring to boil.add chicken. return to boil; lower heat.gently simmer uncovered for 1 hour.add the rest of the ingredients. simmer for one-half hour more; stir occasionally.skim fat from top.pour into bowls; into each add a slice of carrot and a sprig of cilantro.if storing, let soup cool before refrigerating. when cold, remove the fat that rises to the surface. use soup within 2-3 days, or store in freezer. for the broth: combine all ingredients with 10 cups of water. bring to boil.simmer over medium heat for 1 1/2 hours, stirring occasionally. cool, then strain.