Scottish Cock-a-Leekie Soup

Step 1 (Cut off the dark green tops of the leeks and wash them well. Set aside the white and light green parts of the leeks.)

Step 2 (Put the leek tops in a large pot. Place the chicken on top and add a bay leaf, garlic, prunes, and 3 quarts of cold water. Heat until it starts to simmer. Reduce the heat to medium-low or low and simmer for 1 hour 15 minutes.)

Step 3 (Prepare the white and light green parts of the leeks by trimming off the root ends and slicing them in half lengthwise. Cut them into ½-inch slices. Wash the sliced leeks in cold water to remove dirt. Refrigerate until needed.)

Step 4 (Carefully lift the chicken out of the pot and place it in a bowl. Remove the meat from the bones and tear it into bite-sized pieces. Refrigerate until needed. Put the skin and bones back into the pot.)

Step 5 (Simmer the skin and bones in the pot for 1 more hour.)

Step 6 (Strain the broth through a colander into a bowl. Discard the solids.)

Step 7 (Add half of the sliced leeks, salt, pepper, and rice to the pot. Simmer for 1 hour, stirring occasionally. Skim off some fat if needed and add more water if the soup is too thick.)

Step 8 (Add the remaining sliced leeks, chicken, and thyme to the pot. Simmer over medium-low heat for 20 minutes. Taste and adjust the seasonings. Serve.)