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 1 Add 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 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.

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.

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