Cuisine: British
Author: Kitchens
Cook time: 3 hours 30 mins
Total time: 3 hours 30 mins
  • 1 boiling chicken, about 1 kg (2 1/4 pounds)
  • 4 Cups (1 litre) 1 3/4 pints chicken stock or water
  • 4 leeks, cleaned and sliced
  • salt and pepper
  • 6 prunes, optional
  1. Cover the chicken with stock or water and add the leeks and seasoning. Bring to the boil, cover and simmer for 3 1/2 hours, until tender.
  2. Remove the chicken from the stock, carve off the meat and cut it into fairly large pieces.
  3. Serve the soup with the chicken pieces in it, or serve the soup on its own, with the chicken as a main course.
  4. If prunes are used, soak them overnight in cold water, halve and stone them and add to the stock 30 minutes before the end of the cooking.
This is a generous recipe. When the soup is finished, cool half of it, portioning it to a freezable plastic container. Freeze for up to two weeks. Enjoy!
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