No gluten option - flatbreads are replaced with GF wraps.
Heat a large saucepan with 2 tbsp oil/butter over medium heat. Slice leek and celery, crush garlic and add to pan as you go. Add half of the thyme leaves and sauté for 4-5 minutes or until softened.
2. Simmer the soup
Dice potatoes and add to pan along with chicken stock and 1.2 litres of water. Cover and simmer for 15 minutes.
3. Prepare the topping
Thinly slice chicken and place half (reserve remaining) into a heated frypan with remaining thyme leaves and oil. Cook over high heat until golden. Set aside for serving, reserve frypan.
4. Make the quesadillas
Combine the remaining chicken with cheese and roughly chopped spinach. Divide mixture between flatbreads then fold in half.
5. Cook the quesadillas
Heat reserved frypan over medium-high heat. Brush/spray quesadillas with oil, place in pan and cook for 2-3 minutes on each side until golden and cheese has melted.
6. Finish and plate
Using a stick mixer, blend the soup until smooth. Season with salt and pepper. Serve soup topped with chicken alongside quesadillas cut into quarters.
If soup is not your thing, you can serve this dish as a roast potato and chicken salad. Roast leek and potato for 25 minutes with fresh thyme and oil. Toss together with shredded chicken, sliced celery and spinach. Bake flatbreads in the oven for a couple of minutes sprinkled with grated cheese and smoked paprika. Serve on the side.
Celery sticks, 3
Garlic, 2 cloves
Thyme, 1/2 packet *
Chicken stock paste, 1 jar (23g)
Smoked chicken, 1 packet (250g)
Grated cheese, 2/3 packet (140g) *
Baby spinach, 50g *
Flatbreads, 1 packet
From your pantry
Oil/butter (for cooking), salt, pepper