Known as cock-a-leekie, this chicken, leek and bacon combination is one of the most famous Scottish soups
- Place the chicken, bacon, thyme and bay leaves in a large saucepan. Completely cover with cold water and bring to the boil, then turn down the heat and simmer gently with the pan half-covered for 1 hour, until the chicken is tender. If necessary, skim the surface to remove foam.
- Remove the chicken from the saucepan. Remove meat from the bones, discarding the skin and bones. Take out bay leaves and stems of thyme. Refrigerate liquid until cold, then remove layer of fat from the surface. Shred the chicken meat.
- When ready to serve, heat the stock in a saucepan, add the leeks and shredded chicken and simmer for 15 minutes. Season with salt and pepper to taste. Add the prunes before serving, if desired.
Tip: Known as cock-a-leekie, this chicken, leek and bacon combination is one of the most famous Scottish soups. Adding prunes may seem unusual but this traditional addition makes a great sweet-and-sour combination.