Moroccan Stew with Chicken and Pearl Onions

Name: Moroccan Stew with Chicken and Pearl Onions
Total time: 55
Yield: 6
Ingredients: 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

Recipe by Vicki from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

•

1 ½ tablespoons olive oil
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2 stalks celery, diced
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½ cup chopped onion
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½ cup chopped green bell pepper
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1 clove garlic, chopped
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2 (14 ounce) cans vegetable broth
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1 (14.5 ounce) can stewed tomatoes
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2 carrots, chopped

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4 potatoes, diced
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12 pearl onions
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½ teaspoon dried thyme leaves
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salt and ground black pepper to taste
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2 cooked chicken breasts, diced
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¾ teaspoon red pepper flakes, or more to taste
•

2 tablespoons red wine vinegar

Instructions

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.
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.
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.