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Member recipe

Chicken, Leek & Garlic Soup

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(3 ratings)

Member recipe by


Serves 4

Very good chicken soup, especially if you aren't feeling too good. Don't worry about the amount of garlic; roasting gives it a lovely mild flavour.

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  • 2 bulbs of garlic
  • 4 tbsp olive oil
  • 4 leeks, sliced
  • 500g cooked shredded chicken
  • 1 litre chicken stock
  • salt and pepper
  • juice of half a lemon


    1. Drizzle the garlic with 1 tbsp of the olive oil, wrap in foil and roast at 200C/400F/Gas 6 for 35 mins until they are soft.
    2. After 15 mins, add the leeks covering them with foil. After 10 more mins, uncover the leeks and roast for a further 10 mins.
    3. Allow to cool, then squeeze the garlic into a blender with the leeks and a third of the chicken, and blend with a third of the stock.
    4. Warm the remaining stock and chicken in a saucepan and then add the blended mixture and stir until smooth.
    5. Season with salt, pepper and lemon juice and serve.

Comments, questions and tips

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27th Feb, 2014
Very good recipe well worth 5 stars, I should have trusted the recipe and used 2 heads of garlic one wasn't enough. Both of the kids loved it and the best complement was from my wife who said I must have used MSG to make it taste so good!
17th Nov, 2013
I only had 2 chicken breasts (300g) so adapted the recipe accordingly and to advice given in other comments: 1 small bulb garlic, 2 leeks, 900ml stock (made from 900ml hot water and 2 x Vegetable knorr stock pots). The vegetable knorr stock pots are good for soups because they have lots of flavour and you do not need any additional salt. I could my leeks in a large deep frying pan with some of the stock rather than roasting and kept back one third of the leeks. I also added half teaspoon of dried tarragon because love this herb with chicken.
29th Dec, 2011
For some reason it didn't rate it with my review, but 3 stars.
29th Dec, 2011
Have to agree about using less garlic, it did totally over power everything else and really stunk the place out! We do like garlic and I like the flavour from roasting it, but if I make it again I'd use half the amount in the recipe. I also added all the stock and blended it in the saucepan with a stick blender (use one of those for all soups, much easier!).
23rd Nov, 2011
This is amazing the best chicken and leek recipe I have ever made. Thank you.
18th Nov, 2011
I would suggest using two small bulbs of garlic or one large one - we used two medium sized ones and the smell of garlic overpowers everything else. I also added some creme fraiche to calm the garlic down a bit and that helped. I would also suggest adding more than 1/3 of the stock before liquidising it as it was quite thick which made it rather hard to liquidise with a stick liquidiser - I see no reason not to add most of the stock at the liquidation stage. I also only used about half the amount of chicken and that was plenty. Over all a lovely recipe and I'd make it again :-)
16th Apr, 2019
Ingredients include 4 tbsp olive oil; the method says to drizzle the garlic with 1 tbsp of the olive oil, but what do you do with the other 3 tbsp of olive oil? Stir it into the leeks before baking perhaps? It does sound like an awful lot...
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