Chicken soup with leek, carrots, celery and plums

Instructions

1. Place the chicken in a saucepan and cover with water.
2. Bring to a boil over high heat.
3. Reduce the heat, lightly salt and cook, covered, over medium-high for 1.5 hours. Remove the foam.
4. Remove the finished chicken from the pot and let it cool.
5. Remove the skin and bones from the meat.
6. Cut the chicken into small pieces.
7. Chop the leeks, carrots, celery and prunes into small pieces Cut into pieces.
8. Add to the chicken broth and cook over low heat for 15-20 minutes.
9. Return the chicken to the soup.
10. Season the chicken soup with salt and pepper.
11. Sprinkle with herbs before serving.