The chicken is cooked in a clear soup. This is used as a base for the tomato chicken soup.

Recipe (salt free, oil free):
Serves 1-2,

Garlic clove crushed – 1
Tomato chopped – 1
Tomato puree – 1tsp
Fresh basil chopped – 1/2tbsp

For the chicken broth:
Chicken thighs on the bone, skinless – 2
Onion sliced – 1
Carrot cut into chunks – 1
Garlic clove sliced – 1
Bay leaf – 1
Cumin seeds – 1tsp
Fresh thyme chopped – 3 sprigs
Water – 500ml

Put all of the chicken broth ingredients into a pan. Bring to a boil. Simmer covered for 40 minutes until the chicken is cooked. Saute the garlic in water for a couple of minutes. Stir in the tomato and tomato puree. Cook for a few minutes. Pour in all of the cooked chicken broth mixture and the chicken pieces. Bring to a boil. Cover and simmer for 15 minutes until the vegetables are cooked. Take out half of the soup mixture and blend. Add the blended mixture back to the pan. Simmer for a couple of minutes. Add the fresh basil.

Original recipe:
Magical Chicken and Parmesan Soup with Pappardelle by Ottolenghi, OTK Shelf Love
Clear Chicken Soup by whiskaffair (Instagram)