1 tbsp. olive oil
1-2 onions, chopped
1 leek, chopped fine
1/2 c. tomato sauce
2 chopped tomatoes
1/2 c. chicken stock
1-2 lbs. skinned chicken breast
1 tsp. fennel seed
1 tsp. thyme
2-3 bay leaves

In large pot brown chicken and remove. Add onions and garlic. Saute until translucent. Add leeks, tomato sauce, chicken stock, chicken and spices. Cook for 20 minutes and add tomatoes and continue cooking for 20 minutes covered on simmer. Serve over rice, pasta or with bread as a soup.