Ingredients

Instructions

1Heat the oil in a saucepan and brown the chicken thigh for 2-3 minutes on each side. Remove the chicken and set aside

2Add in the carrots, celery, bacon and bay leaf and fry for 2 minutes

3Drain any extra oil before quickly add in the warm stock scraping the bottom of the pan

4Return the chicken to the pan, bring to the boil, and then simmer for 45 minutes until the chicken is cooked through and tender. Make sure to skim as necessary

5Remove the chicken and vegetables, set aside in a warm place and discard the bay leaf

6Add the leeks, prunes and rice, bring to the boil and simmer for about 15 minutes until the rice is cooked through

7Remove the chicken meat from the bones, discard the bones, shred the chicken and return along with the vegetables to the soup

8Adjust the seasoning and warm through before serving with some bread.