Moroccan Stew with Chicken and Pearl Onions

Ingredients

• 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

Directions

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.