Italian Style Tomato Chicken And Bread Soup | Donna Hay

Ingredients

• 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