CAYENNE MOROCCAN CHICKEN SOUP

CAYENNE MOROCCAN CHICKEN SOUP image

Yield 5 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, diced
2 carrots, diced
1 cooked boneless and
skinless chicken breast,
diced (about 2 cups)
1 cup cooked garbanzo beans
1/3 cup diced tomato
2 bay leaves
1 teaspoon basil
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
salt and pepper to taste
1/4 cup cracked wheat or orzo
4 to 5 cups chicken broth,
more if desired

Steps:

1. Add the olive oil to a large pot heated over medium-high heat until hot. Stir in the onion and saute until softened and starting to color, 2 to 3 minutes. Stir in the garlic. 2. Stir in the carrots, celery, garbanzos, tomatoes, chicken, bay leaves, basil, curry powder,and cinnamon. Add one half teaspoon of salt and pepper. Stir for a few minutes to heat the vegetables. 3. Stir in the cracked wheat or orzo and the broth and bring to a boil over medium high heat, stirring frequently. 4. Reduce the heat to a simmer and cook, loosely covered, until vegetables are tender, about 15 minutes. Taste and adjust the seasoning as desired; add more broth for a thinner soup if desired.