Barley is also a grain of choice to make the soup but rice is preferred. Strain the soup into a clean saucepan and discard all the other ingredients. Discard skin pull meat from bones and put bones back into water for stock. Less than 30 mins. Our recipe uses a whole chicken cooked in a pot but no prunes.
Remove chicken discard the bones and skin chop meat into bite size pieces and return to the pot. Pull the meat from the chicken bones and tear into large chunks. Remove chicken keeping water in stock pot and cool. Simmer the soup with the chicken leeks and prunes for another 20 30 mins. This warming traditional scottish soup is made in the traditional way with.
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Bring to a boil reduce heat to low and simmer for 1 hour. Bring water to a boil in a large stock pot. Barley is also a grain of choice to make the soup but rice is preferred.
