-
1
In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside.
-
2
Season the chicken with 1 teaspoon of the salt and the pepper.
-
3
Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter.
-
4
Saute the chicken on each side until well-browned, about 10 minutes.
-
5
Transfer the chicken to a plate, and pour off any fat left in the pan.
-
6
Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes.
-
7
Tie the parsley, thyme, and bay leaf with a piece of kitchen twine.
-
8
Add the herb bundle, the chicken and the broth to the pot.
-
9
Bring to a boil, and then lower the heat to maintain a gentle simmer.
-
10
Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes.
-
11
Remove the chicken, set aside to cool slightly.
-
12
Remove the herb bundle and discard.
-
13
Skim any fat from the surface of the soup with a spoon or ladle, if needed.
-
14
Remove the chicken meat from the bones and cut into 1-inch chunks.
-
15
Add the chicken cubes, the prunes, and their liquid to the soup.
-
16
Season with salt and pepper.
-
17
Simmer for 2 minutes.
-
18
To serve divide the soup evenly among 6 warm soup bowls.
