Scottish twist on classic chicken soup
Your mom's chicken soup, reinvented
Place the chicken into a large soup pot. Pour in the 8 cups of water and bring to a boil over high heat until chicken is cooked, about 45 minutes. Remove the chicken from the pot and cut into chunks once cool.
To the chicken broth, add leeks, barley, salt, pepper and thyme. Cook for about 40 minutes until the leeks are tender and the barley is cooked.
About ten minutes before you're ready to eat it, add the chicken and prunes to the pot. Serve with parsley.