2 teaspoons olive oil
1 medium onion, diced
1 stalk celery, diced
1 carrot, sliced
1 medium fennel bulb, chopped, green fronds reserved for garnish
2 cloves garlic, chopped fine
1 bay leaf
1 can diced tomatoes
3-4 cups chicken broth, depending on how brothy you like your soup
2 tablespoons tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon paprika
3 boneless chicken thighs
1 1/2 cups small pasta, cooked, such as orzo, cavatelli, or ditaline
Salt and pepper to taste
Parmesan cheese, for sprinkling
- Heat olive oil in a soup pot over medium heat. Add the onion, celery, carrot, fennel, and garlic, and season with salt. Sauté until softened, about 7 minutes. Add the paprika and cook another minute. Add the bay leaf, rosemary, diced tomatoes, chicken broth, and tomato paste. Stir to dissolve the tomato paste.
- Add the chicken thighs and bring to a boil. Reduce heat to low and simmer until chicken is cooked through and veggies are tender, about 15 minutes. Remove the chicken to a plate and let cool.
- Cook the pasta according to package directions until al dente. Drain and rinse in cold water.
- Chop the chicken and add it back to the pot with the cooked pasta. Cook for a few minutes until heated through. Season with salt and pepper to taste. Serve garnished with fennel fronds and shaved Parmesan cheese. Serves 4.