Preparation

Rub the chicken with salt and pepper and place it in a large saucepan, together with the bouquet garni and chicken broth. If the chicken is not submerged in the chicken broth, add a little cold water to cover the chicken completely. Add a little more salt and pepper and boil. Remove the foam with a skimmer. Turn the heat down low, partly cover the saucepan with the lid and let the chicken simmer in the broth. In the meantime wash the bean sprouts. Remove the chicken from the saucepan and let it cool. Remove the bouquet garni from the broth. Add the prunes to the broth and reheat the soup. Tear large pieces of meat from the chicken bone and put these back in the saucepan. Season to taste with salt and pepper. Add the bean sprouts shortly before serving. This ensures that the bean sprouts remain crispy and complement the taste of the soup.