Wash and separate leek tops and bottoms. Set aside.
Place leek tops, chicken, garlic, bay leaf, prunes, and water in a large pot. Simmer 1 hour 15 mins.
While simmering, clean and slice leek bottoms. Refrigerate until needed.
Remove chicken, shred meat, and return bones/skin to pot. Simmer 1 more hour.
Strain broth and discard solids.
Add half the leeks, rice, salt, and pepper to the broth. Simmer 1 hour.
Add remaining leeks, shredded chicken, and thyme. Simmer 20 minutes.
Season to taste and serve.
