Cock-a-Leekie — Chicken Thighs, Leeks & Prune Soup with Carrots

Ingredients

• 1½ lb Chicken Thighs, bone-in
• 4 Leeks, sliced and rinsed well
• 2 Carrots, sliced
• 8 cups chicken broth
• ⅓ cup pearl barley
• 10 pitted prunes, halved
• 2 bay leaves
• 2 tbsp butter
• 3 tbsp chopped parsley
• Salt and black pepper

Method

1. Bring the Chicken Thighs, broth, barley, and bay leaves to a simmer and skim the foam for the first few minutes. Cook 30 minutes at a lazy bubble.
2. Sweat the Leeks and Carrots in the butter over medium-low heat until soft and sweet, 10 minutes, then add them to the pot.
3. Lift out the chicken when it pulls easily from the bone and reads 175°F (79°C). Shred the meat, discard skin and bones, and return the meat to the pot.
4. Add the prunes and simmer 15 minutes more — they melt slightly and season the broth from the inside.
5. Season firmly with salt and pepper, fish out the bay, and finish with parsley. The prunes will surprise anyone who hasn't met this soup before.