Using a big enough pot or slow cooker that will fit a whole chicken or the chicken pieces, place the chicken and add enough stock or water to cover.

Add the bay leaves and bring to the boil on a high heat. In the slow cooker, turn it on hight.

Cover and simmer for 1 1/2 hours or 2 - 3 hours in the slow cooker. 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).

Add the leeks and carrots and prunes, if using, to the soup. The prunes will add a little sweetness to the soup.

Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender. In the slow cooker, cook for another hour on high. By this stage, the leek will have melted into the soup, making it thicker.

Remove the chicken and let cool. Remove the skin and bones. Hand shred the chicken and leave aside. If using prunes, slice the prunes to use for as a garnish.

Remove the bay leaves from the pan, season with salt and pepper to taste. Return the chicken to the pot to warm up. Serve in warmed bowls with some bread on the side.