italian-style tomato,

chicken and bread soup

  • 1 x 1.6kg chicken, rinsed and drained
  • 1 carrot, peeled and chopped 
  • 1 brown onion, skin on, quartered 
  • 4 stalks basil 
  • 6 sprigs thyme 
  • 3 litres water 
  • 1 tablespoon extra virgin olive oil, plus extra, to serve 
  • 1 brown onion, extra, peeled and finely chopped 
  • 4 cloves garlic, peeled and thinly sliced 
  • ¼ cup (70g) tomato paste 
  • 2 x 400g cans chopped tomatoes 
  • 2 tablespoons caster (superfine) sugar 
  • 1 tablespoon sherry vinegar 
  • 1 teaspoon dried chilli flakes 
  • 2 teaspoons smoked paprika 
  • 1 x 400g can butter (lima) beans, rinsed and drained 
  • 1 x 200g burrata (see tip), torn 
  • 4 long-stemmed marinated artichokes, halved 
  • 6 slices sourdough, toasted 
  • basil leaves, to serve
  1. Place the chicken, carrot, onion, basil, thyme and water 
in a large saucepan and bring to the boil over high heat. 
Reduce the heat to medium and simmer for 1½ hours. 
Strain, reserving the stock and the whole chicken. Chop 
the chicken, discarding the skin and bones. Set aside. 
  2. Heat the oil in a clean saucepan over medium heat, 
add the onion and garlic and cook, stirring, for 4–6 minutes. 
Add the tomato paste and cook for a further 2 minutes. 
Add the stock, chopped tomatoes, sugar, vinegar, chilli 
and smoked paprika and bring to a simmer. Cook for 
20 minutes. Add the butter beans and chicken and cook 
for 5 minutes or until warmed through. Divide the bread 
between bowls. Spoon over the soup and top with the 
burrata, artichokes and basil to serve. Serves 4–6.


Tip: Burrata is a fresh mozzarella made with cream. Find it at 
specialty food stores, cheese shops and some greengrocers.

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