Moroccan Stew with Chicken and Pearl Onions

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 243 Calories

Ingredients

• 1 ½ tablespoons olive oil
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• salt and ground black pepper to taste
• 2 tablespoons red wine vinegar
• 1 clove garlic, chopped
• 2 stalks celery, diced
• 1 (14.5 ounce) can stewed tomatoes
• 2 carrots, chopped
• 4 potatoes, diced
• ½ teaspoon dried thyme leaves
• 12 pearl onions
• 2 cooked chicken breasts, diced
• ¾ teaspoon red pepper flakes, or more to taste
• 2 (14 ounce) cans vegetable broth

Recipe Instructions

Step 1

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.

Step 2

Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.

Step 3

Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.