- Leeks 500 Grams
- Chicken legs - 2 pieces
- Prunes - 75 Grams
- Rice - 50 Grams
- Butter - 50 grams
- Bay leaf - 2 pieces
- Sprig of fresh thyme - 3 pieces
- Chicken broth - 2.5 liters
- Salt - - To taste
We cut the white part of the leeks with rings. We do the same with the green part. In a saucepan with a thick bottom, where we cook soup, melt the butter and fry the chicken legs in it (wholly). Add the white part of the leeks to the chicken and fry until soft. Then add chopped prunes (pre-steamed), bay leaf, thyme twigs to chicken and onions. Fill with broth. Cover with a lid and simmer the soup on the slowest fire for an hour and a half. Do not forget to salt! Then you need to remove the chicken from the broth. Then add the green part of leeks and rice to the soup. Chicken meat is separated from the bone and placed in soup. Cook for 10 minutes on medium heat until rice is ready. Ready soup is served to the table with pieces of fried white bread. I wish you bon appetit!
Servings: 5