1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
6 cups chicken broth or chicken stock
1 pound boneless skinless chicken breasts or thighs
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning or oregano
6 ounces whole wheat pasta
1/2 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1 handful basil, chopped
Step 1: Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Step 2: Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute.
Step 3: Add the chicken broth, chicken, tomatoes, tomato paste, italian seasoning, salt and pepper, bring to a boil, reduce the heat and simmer for 10 minutes before adding the pasta and simmering until it is cooked al-dente, about 10 minutes.
Step 4: Remove the chicken, shred and mix it back into the soup.
Step 5: Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!