Ingredients (Serve 6)

• 350 g boneless chicken
• 350 g leeks
• 2 tbsp butter
• 1.2 liters chicken stock
• 1 bouquet garni sachet
• 8 pitted prunes, halved
• salt and white pepper
• cooked rice and dice red bell peppers (optional)

1. Using a sharp knife, cut the chicken and leeks into 2.5 cm pieces.
2. Melt the butter in a large saucepan, add the chicken and leeks and fry for 8 minutes, stirring occasionally.
3. Add the chicken stock and bouquet garni sachet to the mixture in the pan, and season with salt and pepper to taste.
4. Bring the soup to the boil and simmer over a gentle heat for 45 minutes.
5. Add the pitted prunes with some cooked rice and dices bell peppers (if using), and simmer for 20 minutes. Remove the bouquet garni sachet and discard. Pour the soup into warm tureen or individual bowls and serve.

“Instead of the bouquet garni sachet, you can use a bunch of fresh herbs, tied together with strings. Choose herbs such as parsley, thyme and rosemary.”

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