Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

In some parts, 2Tblsp of pinhead oatmeal is added for the last 30 minutes turning this classic soup into a creamy version. Traditional from Scotland, this recipe is from Dorinda Hafner's Taste of Britain.

Ingredients Nutrition

Directions

  1. Pre-soak prunes 24 hrs in advance.
  2. Put whole chicken, bacon, into a large saucepan,cover & bring to boil.
  3. Reserve about 1/4 leeks and add rest to pan.
  4. Simmer for 3 hours.
  5. Skim any froth.
  6. Carefully remove chicken from pan.
  7. Cut meat into large serving pieces.
  8. Stone prunes and add them to pot along with meat and remaining leeks.
  9. Taste for seasoning.
  10. Continue to simmer for 30 minutes.
  11. Serve into soup bowls.

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