Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large saucepan, add chicken breast, onion, parsley, zest and mint sprig, and simmer until done, about 35 minutes. remove the breast and let it cool before stripping off the meat and cutting it into a julienne. strain the broth, then return it to the ot and bring it to a boil. add pasta and chopped mint, season to taste with salt and white pepper, then heat until pasta is cooked al dente. remove from heat, stir in lemon juice and julienned chicken. ladle into soup bowls and enjoy!

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.