Cock-a-leekie soup

Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the leeks and carrots, and sauté for 5-7 minutes until the leeks are soft but not browned.
3. Place the whole chicken in the pot, breast side up, and add the bay leaves.
4. Pour the chicken stock or water over the chicken, ensuring it is fully submerged. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the chicken is fully cooked and tender.
6. Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the chicken meat into bite-sized pieces.
7. Return the shredded chicken to the pot and add the chopped prunes, salt, and pepper.
8. Simmer the soup for an additional 15-20 minutes to allow the flavors to meld together.
9. Taste and adjust seasoning with more salt or pepper if needed.
10. Serve hot, garnished with fresh parsley.