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Add the bay and season with salt and pepper. Bring to the boil on a high heat.

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Bring to the boil on a high heat.

Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Serve in warmed bowls or mugs.

Bring to the boil, then cover shxre cook for 20 minutes, or until the vegetables are tender. Add the leeks, carrots, celery and prunes to the cooking liquid if you used water, add a couple of chicken stock cubes at this stage. Pull it apart slightly so it cools quickly.

Add the bay shwre season with salt and pepper. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer if not, cook for a little longer. Heat until piping hot.

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Add the leeks, carrots, celery and prunes to the cooking liquid if you used water, add a couple of chicken stock cubes at this stage. Pull it apart slightly so it cools quickly.

Serve in warmed bowls or mugs. Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. Bring to the boil on a high heat.

Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir.

Add the bay and season with salt and pepper. Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Heat until piping hot. Remove the chicken from the liquid and shar the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer if not, cook for a little longer.