4 (19)

Mains, Quick and Easy, Soups

Cayenne's Moroccan chicken soup

Cayenne's Moroccan chicken soup
Kirk McKoy / Los Angeles Times

Dear SOS: The Moroccan chicken soup at Cayenne Restaurant on Beverly Boulevard is absolutely delicious and unlike any other chicken soup I've ever had. It is so good that I find it takes great effort for me to order anything ... Read more

Total time: 45 minutes | Serves 6
  • 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
  • 1/3 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 No. 1 (fine grind)
  • 4 to 5 cups chicken broth, more if desired

Step 1Add the 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.

Step 2Stir 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.

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

Step 4Reduce 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 three-fourths 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 1 1/2 quarts soup.

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.


Blueberry gin and tonic gelatin
Blueberry gin and tonic gelatin

Tender Greens' citrus olive oil cake
Tender Greens' citrus olive oil cake

Sea bass with celery leaves and sun-dried tomato confit
Sea bass with celery leaves and sun-dried tomato confit

Grilled Salmon With Moroccan Spice Rub
Grilled Salmon With Moroccan Spice Rub

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Shrimp Piri piri with quick-preserved Meyer lemons
Nettle frittata with green garlic and ricotta
Jambon de Paques (Easter ham)
Mom's famous garlic cross rib roast