1 chicken carcass 1 onion 1.15 lires chicken stock 100g cooked chicken 3 carrots 450g leeks 100g prunes Salt and pepper 1 tablespoon chopped parslet to garnish
1. Simmer the chicken carcass and onion in the stock for an hour, then strain the liquid into a large saucepan.
2. Slice the chicken meat into strips. Thinly slice the carrots and leeks. Add the chicken, vegetables and prunes to the stock. Bring to the boil and simmer gently for 20 minutes. Season with salt and pepper.
3. Serve the soup garnished with freshly chopped parsley.