CHICKEN AND CABBAGE SOUP

Ingredients

• 1 tablespoon of rice brain oil
• 2 minced garlic cloves *
• 1 leek
• 2 litres home made chicken stock using suitable ingredients (see recipe here or use recipe for RPAH Allergy Unit Friendly Food Cookbook)
• Optional 1 medium carrot diced (ED Moderate – Salicylates)
• 2 cups of green cabbage sliced into strips
• 1½ cups shredded cooked chicken
• Pinch of Salt

Instructions

1. Heat oil
2. Add leek, celery and garlic and cook for r three to four minutes.
3. Add stock, and salt (and carrot if using). Simmer until vegetables are tender.
4. Add cooked chicken and fresh cabbage. Simmer until chicken is heated and cabbage is softened (but not too soft)
5. Season with salt
6. Optional add chopped parsley (up to 2 tablespoons)

Note

*For low fodmap, use garlic infused oil (home made for low salicylate)