Servings: 6

Ingredients

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

Directions

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!