Ingredients

How to make it

  • Put the bird in a large pot and nearly cover with water, add herbs and salt and slowly bring to the boil. Skim, cover and simmer until tender, approximately 2 hours. Remove the bird, and allow to cool slightly. Meanwhile add the green part of the leeks to the stock and and add the prunes and continue to simmer. Cut the meat from the chicken into smallish pieces and return them to the soup, with the white part of the leeks. Simmer for a further 10 minutes. Check the seasoning and serve. Soup is generally better the next day, so if you have time, try and prepare it in advance.

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