Traditional Scottish Cock-a-Leekie Soup

Simmer a whole chicken in a heavy pot with water, onions, salt, and black pepper for about an hour.

Remove the chicken, shred the meat, and return it to the pot (discard skin/bones).

Add a generous amount of sliced leeks and a handful of long-grain rice or pearl barley.

Add the traditional secret ingredient: a few whole pitted prunes (which add a subtle sweetness).

Continue to simmer until the leeks are tender and the rice is cooked.

Season with plenty of black pepper and serve piping hot.