Cock-a-leekie soup

1. Chop the green ends from the leeks and put in a large saucepan with the chicken, bay leaves and thyme. Cover with 2.5 litres water, bring to the boil and simmer gently for 2 hours, skimming any scum from the surface.

2. Remove the chicken from the pan and set aside, then pass the poaching liquid through a fine sieve into a jug. Discard the leeks and herbs, return the liquid to the pan and boil for 15 minutes to reduce.

3. Cut the white part of the leeks into 1cm slices, then add to the pan with the rice and prunes. Simmer for a further 15 minutes.

4. Remove the meat from the chicken, discarding the skin and bones; shred the meat. Return the shredded chicken to the soup, heating through before serving. Season, then ladle the soup into bowls,scattering each with a little parsley. Serve with crusty bread and butter, if liked.