Heat the oil in a sauce pan and brown the chicken thigh for 2-3 mins on each side. Remove the chicken and set aside.
Then add in the celery, carrots, bacon and bay leaves and fry for 3 mins.
Drain any extra oil before quickly add in the warm stock making sure to scrape the bottom of the pan.
Return the chicken to the pan, bring to the boil, then simmer for about 45-50 mins until the chicken is cooked through, making sure to skim the soup as necessary.
Discard the bay eaves, remove the chicken and vegetables and set them aside in a warm place.
Add the leeks, prunes and rice, bring to the boil and simmer for about 15 mins until the rice is cooked through.
Remove the chicken meat from the bones, discard the bones, shred the chicken and return along with the vegetables to the soup.
Adjust the seasoning and warm through before serving with some crusty bread.
Serves 8 as a starter.