Ingredients

• 1.35 kg (3 lb) boiling chicken
• 2.3 l (4 pt) chicken stock or water
•   salt and pepper
• 1 large bouquet garni
• 0.9 kg (2 lb) leeks, washed and chopped
• 12 no-need-to-soak prunes
• 1 tablespoon parsley, chopped

Method

1. Wipe the chicken and remove the giblets. Put the bird into a large pan with the stock, a little seasoning, the bouquet garni, and the white part of the leeks. Bring to the boil, then skim.
2. Reduce the heat, cover, and simmer gently for 1 hour, skimming as necessary. Add the green part of the leeks and the prunes and simmer for a further 30 minutes.
3. Remove the chicken from the pan and cool slightly. Remove the skin and bones (save to make stock for another soup). Cut the meat into bite-sized pieces, and put back into the soup.
4. Reheat gently. Taste, and adjust the seasoning. Remove the bouquet garni, stir in the parsley and serve piping hot.