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.

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.

Per Serving: 243 calories; protein 10.7g; carbohydrates 38.7g; fat 5.7g; cholesterol 15.9mg; sodium 469.8mg.

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