2 tsp olive oil

1 medium onion, diced

1 lb. boneless skinless chicken thighs, cut into bite-size pieces

3 cloves garlic, minced

½ tsp fennel seeds, crushed

pinch red pepper flakes

6 cups chicken broth

1 28oz. can diced tomatoes

1 cup tomato sauce

2 tbsp tomato paste

1 tsp Italian Seasoning

2 cups penne noodles, uncooked

1 cup parmesan cheese, shredded

1 tbsp fresh basil, for garnish

Heat 2 tsp olive oil in a large Dutch oven or pot. Saute the onions and chicken pieces until the onions are soft and tender and the chicken has browned on all sides.

Add the garlic, red pepper flakes, and crushed fennel seeds, and stir until fragrant (about 1 minute).

Add the chicken broth, diced tomatoes, tomato sauce, tomato paste, Italian Seasoning, and noodles. Bring to a boil then reduce heat to a simmer. Cook until the noodles are tender, stirring occasionally. Finally, add the parmesan cheese and stir until melted. Serve the soup with additional parmesan cheese on top and fresh basil if desired.

*adapted from https://iwashyoudry.com/