Gluten and Dairy Free Chicken and Leek Soup

Serves 4


  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon rosemary
  • 1 onion, finely diced
  • 2 leeks, sliced
  • 220g potatoes, peeled and cut into small cubes
  • 1200ml chicken stock
  • 2 chicken breasts
  • 150ml dairy free milk
  • salt and pepper for seasoning


  1. Place the olive oil in a large saucepan over a medium heat
  2. Add in the garlic, rosemary, onion and leek
  3. Saute for 5 minutes
  4. Stir in the potatoes and chicken stock
  5. Bring to the boil
  6. Add in the chicken breasts and simmer for 15 minutes
  7. Remove the chicken and cut into cubes
  8. Blend the soup
  9. Stir in the milk, seasoning and chicken then heat gently
  10. Serve with some chilli flakes and chives