Chicken, Carrot and Quinoa Soup (Low-FODMAP)

Ingredients

• 650 gboneless skinless chicken breast
• 120 gdry quinoa
• 1800 mlwater
• 4medium carrots
• 1medium zucchini
• 80 gleek tops (green parts), sliced
• 3 tspgarlic-infused olive oil
• 1 tspdried thyme
• 1¼ tspsalt
• 10 gfresh parsley
• 3 tsplemon juice

Method

1. Slice the carrots and zucchini. Wash the leek tops well and slice thinly. Rinse the quinoa.

2. Warm the garlic-infused oil in a large pot over medium heat and cook the leek tops and carrots, stirring, for 5 minutes until soft.

   5 min timer

3. Add the water, whole chicken breasts, thyme and salt. Bring to a boil over high heat, then simmer gently over low heat for 15 minutes, until the chicken reaches 74°C (165°F). Lift out and shred.

   15 min timer

4. Add the quinoa and zucchini and simmer over medium-low heat for 12 minutes, until the quinoa is tender.

   12 min timer

5. Return the chicken and stir in the lemon juice and parsley. Taste for salt and serve.

Storing and reheating

Keeps 4 days.