Moroccan Stew with Chicken and Pearl Onions

Published on March 9, 2020

• 1 ½ tablespoons olive oil

• 2 stalks celery, diced

• ½ cup chopped onion

• ½ cup chopped green bell pepper

• 1 clove garlic, chopped

• 2 (14 ounce) cans vegetable broth

• 1 (14.5 ounce) can stewed tomatoes

• 2 carrots, chopped

• 4 potatoes, diced

• 12 pearl onions

• ½ teaspoon dried thyme leaves

• salt and ground black pepper to taste

• 2 cooked chicken breasts, diced

• ¾ teaspoon red pepper flakes, or more to taste

• 2 tablespoons red wine vinegar

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.

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.

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.

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Nutrition Facts (per serving)

243Calories6g Fat39g Carbs11g Protein

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Nutrition FactsServings Per Recipe6Calories243% Daily Value *Total Fat6g7%Saturated Fat1g5%Cholesterol16mg5%Sodium470mg20%Total Carbohydrate39g14%Dietary Fiber6g21%Total Sugars8gProtein11gVitamin C47mg235%Calcium78mg6%Iron3mg16%Potassium944mg20%

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