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']
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.
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