Cock-A-Leekie Soup (Traditional Scottish Chicken And Leek Soup)

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   Place the chicken in a large pot. Cover with 13 cups water, add 2 tsp salt, the bay leaves, parsley, thyme and bacon. Bring to a boil and simmer, uncovered, for about 1 1/2 hours, skimming off any foam if necessary. Add 1/3 of the leeks after 30 minutes of cooking. Remove the chicken and allow to cool slightly. Pour the stock through a strainer and bring back to a boil. Add the remaining leeks and prunes and simmer for 15 minutes. Cut the chicken from the bone and into bite sized chunks. Season, return to the pan to reheat and serve.

* Per serving · 4 servings · Values may vary.

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