• 1 small free-range chicken
• 1 or 2 bay leaves
• 2 or three sprigs of thyme
• Salt and pepper
• 1 lb (450 g) leeks
• 2 oz (56 g|) long grain rice
• 2 tablespoons chopped parsley
• 2 pints (1.1 litres) water

Method:

1. Put  1 small chicken or 2 large chicken quarters into a large saucepan with 2 pints (1.1 litres) of water. Add the bay leaves and sprigs of thyme. Season to taste with salt and pepper.
2. Bring to the boil, cover the pan, reduce the heat and simmer gently for about 1 hour.
3. Remove the chicken from the pan. Add the sliced leeks and rice and continue to simmer, covered, for 15 minutes.
4. Skin the chicken and cut the meat from the bones. Coarsely chop the chicken meat.
5. Remove the bay leaves from the pan and add the chicken meat along with the chopped parsley.
6. Simmer for about 5 minutes more and adjust the seasoning.

Serve hot.. For a richer soup, add 4 oz (112 g) of stoned prunes at the beginning.