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.
Provided by Vicki
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g
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.
Provided by Vicki
Categories Chicken Stew
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g
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.
Provided by Vicki
Categories Chicken Stew
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g
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.
Provided by Vicki
Categories Chicken Stew
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g
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