Step 1

Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.

Step 2

Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.

Step 3

Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.