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.

Vicki
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

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.

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  • 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

243 calories; 5.7 g total fat; 16 mg cholesterol; 470 mg sodium. 38.7 g carbohydrates; 10.7 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/06/2014
My wife and I had the opportunity to dine at a Moroccan restaurant in Philly as part of a birthday celebration. I'll admit to experiencing some concern as I am not an intrepid foodie- I like what I like and am not usually open to trying new things. I'm glad I tried this time though because it was really delicious. So I came to A/R looking to see if I could find anything that would be comparable and came across this recipe. It was really quite good! I didn't have red wine vinegar so I used red wine instead and chicken stock instead of veggie stock; other than that I kept to the recipe. Another keeper thank you! Read More
(4)

Most helpful critical review

Rating: 2 stars
10/17/2018
Sorry to be negative but we did not like this. I followed the recipe exactly except to use a chopped white onion instead of the pearl onions (didn't have any). It was very spicy but otherwise it was blah. Hubby said it was edible but he wouldn't care if I never made it again. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/06/2014
My wife and I had the opportunity to dine at a Moroccan restaurant in Philly as part of a birthday celebration. I'll admit to experiencing some concern as I am not an intrepid foodie- I like what I like and am not usually open to trying new things. I'm glad I tried this time though because it was really delicious. So I came to A/R looking to see if I could find anything that would be comparable and came across this recipe. It was really quite good! I didn't have red wine vinegar so I used red wine instead and chicken stock instead of veggie stock; other than that I kept to the recipe. Another keeper thank you! Read More
(4)
Rating: 4 stars
10/06/2014
My wife and I had the opportunity to dine at a Moroccan restaurant in Philly as part of a birthday celebration. I'll admit to experiencing some concern as I am not an intrepid foodie- I like what I like and am not usually open to trying new things. I'm glad I tried this time though because it was really delicious. So I came to A/R looking to see if I could find anything that would be comparable and came across this recipe. It was really quite good! I didn't have red wine vinegar so I used red wine instead and chicken stock instead of veggie stock; other than that I kept to the recipe. Another keeper thank you! Read More
(4)
Rating: 5 stars
03/09/2015
I admit I don't know what Moroccan Stew is supposed to taste like but if this is it I like Moroccan Stew! I followed the recipe as written except that I used ground thyme instead of dried. I was really quite nervous about the recipe towards the end. When I added the red pepper flakes it got spicy fast and I thought it was maybe too much for us. Then the vinegar I was very nervous about. I added the first tablespoon stirred and sampled and it had no sour taste and had mellowed the spice of the red pepper flakes. I added the second and a bit of bitterness showed up but definitely not too much. The perfect amount I would say. Kudos to a great recipe. Read More
(2)
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Rating: 5 stars
06/23/2014
This recipe was delicious! I got rave rave reviews. It was so flavorful and filling. I added a chopped sweet potato and diced carrots. I highly recommend that everyone try it. Read More
(1)
Rating: 5 stars
03/10/2014
oh yes very to good and tasty oh yes Read More
Rating: 5 stars
09/26/2018
This was delicious. I substituted chicken broth for the vegetable broth and used a yellow pepper and a locally grown species of red pepper instead of a green pepper. I used chopped fresh thyme not dried and added some chopped fresh parsley. My only regret was I did not invite the neighbors we had plenty and it would have been a great dish to share. Read More
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Rating: 5 stars
07/29/2019
We really like this recipe. Great job Vicki! I don t think it makes a lot enough for a family of 4-6 depending on sides. I added a tsp of turmeric. I ll definitely make this again! Read More
Rating: 2 stars
10/17/2018
Sorry to be negative but we did not like this. I followed the recipe exactly except to use a chopped white onion instead of the pearl onions (didn't have any). It was very spicy but otherwise it was blah. Hubby said it was edible but he wouldn't care if I never made it again. Read More