Cayenne’s Moroccan chicken soup

Total time: 45 minutes Servings: 6 Note: Adapted from a recipe by executive chef Noura Elnasser of Cayenne. Cracked wheat can be found at select cooking and health food stores, as well as online. 1 tablespoon olive oil 1 red onion, finely

chopped 2 cloves garlic, finely

chopped 2 carrots, diced 1 stalk celery, diced 1 cooked boneless and skinless chicken breast, diced (about 2 cups) 1 cup cooked garbanzo beans 1⁄ cup diced tomato

3 2 bay leaves 1 teaspoon basil 1⁄ teaspoon curry powder

2 1⁄ teaspoon cinnamon

2 Salt and pepper to taste 1⁄ cup cracked wheat No. 1

4 (fine grind) 4 to 5 cups chicken broth,

more if desired

1. Add the oil to a large pot heated over medium-high heat until hot. Stir in the onion and sauté until softened and starting to color, 2 to 3 minutes. Stir in the garlic.

2. Stir in the carrots, celery, chicken, garbanzo beans, tomato, bay leaves, basil, curry powder and cinnamon. Season with one-half teaspoon each of salt and pepper. Stir for a few minutes to warm the vegetables.

3. Stir in the cracked wheat and 4 cups broth, and bring to a boil over medium-high heat, stirring frequently.

4. Reduce the heat to a simmer and cook, loosely covered, until the vegetables are tender, about 15 minutes, stirring occasionally. Taste and adjust the seasoning as desired; we added an additional threefourths teaspoon salt (seasoning will vary depending on the chicken broth used and personal taste). The soup may be a bit thick; add more broth to thin if desired. This makes about 1½ quarts soup.

Each serving: 148 calories; 11 grams protein; 18 grams carbohydrates; 5 grams fiber; 4 grams fat; 1 gram saturated fat; 18 mg cholesterol; 3 grams sugar; 1,186 mg sodium.