Dinner Recipes · Lunch Recipes

Chicken and Leek Broth topped with sliced Turnips and Cottage Cheese


This recipe will feed 4 people. If you’re not cooking for 4, you can freeze the leftovers and eat it another time. 


  • 4 chicken breasts
  • 3 leeks
  • 1 large turnip
  • 600ml good chicken stock
  • 200g cottage cheese
  • Salt and pepper


  1. Preheat the oven at 180 degrees.
  2. Season the chicken breasts with salt and pepper and then place them in an oven proof dish.
  3. Cut up the leeks and chuck them in with the chicken.
  4. Pour the chicken stock over the chicken and leeks.
  5. Thinly slice the turnip and layer on top of the chicken and leeks.
  6. Evenly spread the cottage cheese over the turnip layer.
  7. Cook in the oven for 25-35 minutes.
  8. Then serve in a bowl and tuck in! The chicken will be so tender you can cut it with a spoon. You might want to serve this dish with some crispy bread to mop up the delicious chicken stock.



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