Scottish Cock-a-Leekie Soup

Ingredients

• 2.5 pounds leeks
• 1 (4 pound) whole chicken
• 3 quarts cold water, or more as needed
• 4 medium pitted prunes
• 3 cloves garlic, halved
• 1 large bay leaf
• 0.25 cup uncooked white rice
• 1 tablespoon kosher salt, or more to taste
• freshly ground black pepper to taste
• 1 teaspoon fresh thyme leaves

Steps

1. Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
2. Put clean leak tops in the bottom of a large pot. Place chicken on top and add 3 quarts cold water, prunes, garlic, and bay leaf. Bring to a simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing chicken under liquid with tongs, for about 1 hour 15 minutes.
3. Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water. Toss with your hands to loosen dirt, then shake gently to remove water and transfer to another bowl. Place in the refrigerator until needed.
4. Carefully lift chicken with two forks, let liquid drain from the cavity into the pot, and place chicken in a large bowl. Separate meat from the skin and bones. Tear meat into bite-sized pieces and place in the refrigerator until needed.
5. Place skin and bones back into the pot and gently simmer for 1 more hour.
6. Set a colander in a bowl. Use a skimmer spoon to transfer all solids from broth to the colander. Discard solids and transfer any broth back to the pot.
7. Add 1/2 of the sliced leeks to the pot with rice, salt, and pepper. Simmer, stirring occasionally, for 1 hour; skim off some fat if desired, and add more water if needed.
8. Add remaining sliced leeks, chicken pieces, and thyme. Simmer over medium-low heat for 20 minutes. Taste and adjust seasonings. Serve hot.