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Chicken and Escarole Soup with Fennel
- 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
Directions:View on Bon Appetit
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