2chicken stock cubes(use bouillon for gluten-free)
2bay leaves
3sprigs fresh thyme
100g(3.5 oz) long grain rice
4rashers bacon
2tbspdouble (heavy) cream
10prunessliced in half
Instructions
Heat 1 tbsp of the oil on a medium-high heat in a large, high-sided pan (big enough for the whole chicken), season the chicken pieces with a good pinch of salt and pepper, and brown all over in the pan. You may have to do this in 2 batches, depending on the size of your pan. It should take around 10 minutes.
1 1/2 tbsp vegetable oil, 1 medium chicken, ¼ tsp salt, ¼ tsp freshly ground black pepper
Remove the chicken from the pan and place in a bowl.
Add the onions, carrots, and leeks to the pan, along with the remaining salt and pepper and the celery salt. Fry for 5 mins on a medium-high heat - until the onions start to soften. Remove half of the vegetables from the pan and put to one side.
2 onions, 4 carrots, 3 leeks, ¼ tsp celery salt
Add in the chicken back into the pan. Sprinkle on the two stock cubes and cover with cold water. Add the bay leaves and 2 sprigs of fresh thyme. Turn up the heat and bring to the boil, place a lid on the pan, and simmer for 1 hour.
After an hour, remove the lid, and carefully remove the chicken pieces. Place on a chopping board to cool a little.
Strain the stock using a sieve, and pour the strained stock back into the pan. Add in the rice and the reserved vegetables. Bring back to boil and simmer for 15 mins.
100 g (3.5 oz) long grain rice
Meanwhile shred the chicken, discarding the bones. Add all but a handful of the chicken back into the pan with the vegetables and cook for a further 10 minutes.
Heat up the remaining oil on a high heat in a small frying pan/skillet. Add the bacon, then fry until crispy. Remove from the pan and chop into pieces. Add the reserved shredded chicken to the frying pan and fry on a high heat for a few minutes in the bacon fat. This makes a lovely, flavourful topping!
4 rashers bacon
Stir the cream into the soup, then top with the crispy bacon, the fried chicken pieces, and the prunes. Add a sprig of thyme and serve.
2 tbsp double (heavy) cream, 10 prunes
Notes
This video is helpful if you need help on how to joint a chicken..Nutritional Information is per serving.