Moroccan chicken soup

Moroccan chicken soup. (Kirk McKoy / Los Angeles Times)

By Noelle Carter

January 14, 2013, 11:00 a.m.

Tonight's dinner suggestion is a reader request from our Culinary SOS column. Melinda writes:

Cayenne was happy to share its recipe for this rich, yet delicately spiced and easy-to-make soup; the recipe comes together in less than an hour.

Click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, feel free to email me at noelle.carter@latimes.com. I'll do my best to track it down.

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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

1/3 cup diced tomato