Ingredients
- 1 leftover roast chicken
- 1.25 kg sliced leeks, white and green separated, ends reserved
- 1 onion, sliced into large rings (optional)
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 1 bay leaf
- 175 g prunes, pitted, cut into 2 or 4
- 15 g chopped flat-leaf parsley
- 1 teaspoon(s) chopped thyme
Preparation
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Loosen the meat from the roast chicken carcass with your fingers. Reserve the skin and bones. Cut the flesh into bite-sized pieces and put them in a salad bowl.
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Cover with cling film and set aside in the refrigerator.
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Place the skin and bones in a casserole dish.
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Cover with about 3 liters of water and bring to the boil.
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Reduce to a simmer, add the ends of the leeks, the onion if necessary, the herbs, then cook for at least 1 hour.
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Skim the top of the broth, then strain it through a strainer placed over a large salad bowl.
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Let it rest, then remove as much surface fat as possible and reserve 1 tablespoon.
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Heat a large casserole dish over medium heat. Add the reserved fat. Add the whites of the leeks and fry for 5 minutes.
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Pour in the reserved chicken stock, the chicken bites, the green leeks, then leave to simmer for 30 minutes.
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Add the prunes 10 or 15 minutes before the soup is finished cooking, the parsley, the thyme, then mix.
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Divide the soup into bowls.
