Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat olive oil in large stock pot. add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes. add onions, celery, garlic and carrots and saute so everything begins to "sweat". add all seasonings and cook for a few more minutes. add chicken stock to mixture in pot and stir. add spinach leaves to stock and stir. bring this to a boil, uncovered. reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste. add 1 cup of water to pot, bring to boil again. add the bag of noodles directly to pot and cook for another 15 minutes. once noodles are cooked, remove pot from heat. when cooled, you can refrigerate or freeze.

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.