SCOTTISH
BY SAVOR THE FLAVOUR
1. Add the chicken and aromatics to a pot and cover with water. 2. Simmer until the chicken is cooked to 165°F, about 40-55 min.
3. Tent the chicken, then shred it. Strain the stock. 4. Add the rice to the stock.
5. Add the leeks, celery, carrots, and prunes and simmer for 30 minutes over medium-low heat. 6. Add the sliced leeks, salt, and pepper and cook for 10 minutes.
7. Taste and adjust the seasonings. 8. Divide the chicken into 6 bowls, then ladle the soup on top.