Moroccan Stew with Chicken and Pearl Onions

admin 25/04/20 Recipes


6 servings

Prep Time


Cook Time



1 1/2 tablespoons: olive oil

2 stalks: celery, diced

1/2 cup: chopped onion

1/2 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

1/2 teaspoon: dried thyme leaves

: salt and ground black pepper to taste

2: cooked chicken breasts, diced

3/4 teaspoon: red pepper flakes, or more to taste

2 tablespoons: red wine vinegar


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.


Calories: 262 kcal

Carbohydrates: 38.7 g

Cholesterol: 24 mg

Fat: 6.5 g

Fiber: 5.8 g

Protein: 13.5 g

Sodium: 541 mg

1 pepole already liked it!

Leave a comment!