Ingredients

• 1/4 cup olive oil
• 1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
• 1 tablespoon dried oregano
• 2 cups chopped onions
• 4 celery stalks, chopped
• 4 garlic cloves, chopped
• 1 teaspoon fennel seeds
• 1 14- to 15-ounce can diced tomatoes in juice
• 8 cups low-salt chicken broth
• 1 head of escarole, cut into wide strips
• Grated Pecorino Romano cheese

Instructions

1. Heat oil in large pot over medium-high heat. Add chicken; sprinkle with salt, pepper, and oregano. Mix in onions, celery, garlic, and fennel seeds. Sauté until vegetables begin to soften, about 4 minutes. Stir in tomatoes. Add broth; bring to boil. Reduce heat to medium; simmer until vegetables and chicken are tender, about 15 minutes. Add escarole; simmer until wilted, about 3 minutes. Season with salt and pepper. Ladle into bowls. Serve, passing cheese separately.