Chicken Leek and Cabbage Soup with Quinoa

GF, DF, LH, LF, LS, LA, RPAH: Strict/Failsafe

Ingredients

• Spray of suitable oil (e.g., canola or sunflower – failsafe approved)
• 1 large leek, chopped (white part only for strict failsafe)
• 2 garlic cloves, crushed (optional in RPAH, small amount per serve)
• 6 cups water with salt or homemade chicken/vegetable stock (using failsafe ingredients)
• 2 cups cooked quinoa
• 3 cups thinly sliced savoy cabbage (or green cabbage)
• 1 cup cooked and shredded chicken (fresh, preservative-free)
• 1–2 tbsp chopped chives and/or parsley

Method

1. Spray saucepan with oil and heat over medium-low. Cook leek until softened.
2. Add garlic and cook for another minute.
3. Add water and salt (or stock) plus cooked quinoa; bring to a gentle simmer.
4. Add cabbage and cook for a few minutes until just tender.
5. Turn off heat and stir through chives and/or parsley.

Dietary Notes

• GF – Naturally gluten free.
• DF – Naturally dairy free.
• LH – Use freshly cooked chicken; avoid long storage; serve immediately.
• LS/LA – All ingredients are strict failsafe approved (white leek only).
• Low FODMAP – Limit leek to ≤½ cup cooked per serve; omit garlic or replace with garlic-infused oil; keep cabbage ≤75 g per serve (savoy is lower FODMAP than regular).
• Food chemicals: No high salicylates, strong amines, or glutamate-rich ingredients.