Chicken Tomato Soup

01Method

1. 1

   Cut the chicken into bite-sized pieces and set aside.

2. 2

   Peel and dice the onions and garlic cloves finely.

3. 3

   Melt the butter in a large pot over medium heat and sauté the onions and garlic until softened and fragrant.

4. 4

   Chop the fresh tomatoes and add them to the pot along with the tomato paste, stirring well to combine.

5. 5

   Sprinkle in the sugar to balance the acidity and stir through.

6. 6

   Add the chicken pieces to the pot and pour in enough water to cover all ingredients by about two inches.

7. 7

   Bring to a boil, then reduce heat and simmer until the chicken is fully cooked and tender, approximately 15-20 minutes.

8. 8

   In a small bowl, whisk together the cornstarch with a few tablespoons of cold water to form a smooth slurry.

9. 9

   Stir the cornstarch mixture into the simmering soup to thicken it slightly.

10. 10

    Season with salt and pepper to taste.

11. 11

    Remove from heat and stir in the sour cream until fully incorporated and creamy.

12. 12

    Tear or chop the fresh basil and sprinkle over each bowl before serving.