Heat 1 Tbs of olive oil in a large pot over medium heat.
Put the minced onion, minced garlic, and chopped fennel into the pot. Cook for 5-6 minutes while stirring every so often.
Using kitchen scissors, cut the chicken into bite sized pieces and put the chicken into the pot.
Top the chicken with the salt, pepper, crushed red pepper, oregano, and thyme. Cook for 12 minutes, while stirring every so often.
Add the chicken stock to the pot, cover, and let everything cook for 10 minutes.
Lower the heat to low-medium.
Add the cut up sweet potato, carrots, and cauliflower to the pot, cover, and cook for 20 minutes.
(If a you can take a knife and easily slide it through the potatoes, carrots, and cauliflower, then your soup is done! If not, cook for a bit longer.)