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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
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    Method

    • 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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    Comments, questions and tips (8)

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    Overall rating

    A star rating of 4.8 out of 5.4 ratings

    cgilliat5Twh0UiA

    Delicious! Didn't have chicken, so just leek and garlic, don't skip on lemon and wow so tasty!

    HayleyMo

    question

    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...

    lemond

    A star rating of 5 out of 5.

    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!

    nicola.keeble

    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…

    sarah1312

    For some reason it didn't rate it with my review, but 3 stars.

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