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
- 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.
- 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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