• 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


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 4
    Warm the remaining stock and chicken in a saucepan and then add the blended mixture and stir until smooth.
  • STEP 5
    Season with salt, pepper and lemon juice and serve.

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A star rating of 4.8 out of 5.4 ratings