This is the original recipe:

Ingredients:
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
6 cups chicken broth
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 pasta
1/2 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1/4 cup basil, chopped

Directions:
1. Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic, red pepper flakes and fennel seeds and cook until fragrant, about a minute.
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 7-10 minutes.
4. Remove the chicken, shred and mix it back into the soup.
5. Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!