Cock-a-Leekie Soup

Ingredients

• 3 lb bone-in chicken legs
• 8 cups chicken stock
• 4 large leeks, trimmed and sliced
• 2 carrots, diced
• 2 celery stalks, diced
• ¼ cup long-grain rice
• 8 pitted prunes, sliced
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Method

1. Put the chicken, stock, thyme, bay leaves and the dark green leek tops in a large pot. Bring to a bare simmer and skim off any foam.
2. Cook gently, partly covered, until the chicken is falling from the bone and reaches 165°F, about 1 hour.
3. Lift out the chicken and strain the broth, discarding the herbs and leek tops. Pull the meat into shreds, throwing away the skin and bones.
4. Return the broth to the pot with the sliced leeks, carrots, celery and rice and simmer until the rice is tender, about 20 minutes.
5. Add the chicken and prunes and simmer 5 minutes more, until the prunes are plump.
6. Season with salt and pepper and serve scattered with parsley.

Notes