Chicken, leek and rice soup

Ingredients

2 1/2- 3lb. Whole chicken

3ltr. Water

2 Medium Onions, finely chopped

Bay Leaf; Sprig of Thyme and some Parsley

Stalks Salt and Freshly Ground Black Pepper

11/4lb Leeks, finely chopped

2oz. Long Grain Rice

2oz. Prunes, finely cut

Garnish: Chopped Parsley

METHOD:

1. Put the fowl into the water, bring to boil and skim.

2. Add the herbs, tied together, salt, pepper, onions and only

the white part of the leeks.

3. Simmer for 1½ - 2 hours or until the meat is tender.

4. Add the rice half an hour before the end of cooking time.

5. Remove the bird and leave to cool slightly.

6. Add the green of the leek and cook for another few

minutes.

7. When the bird is cool enough, remove some of the flesh

and chop up roughly.

8. Return to the soup and heat through, add the prunes.

9. Check the seasoning, remove herbs and serve garnished