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Moroccan Stew with Chicken and Pearl Onions

Rated as 4.8 out of 5 Stars

"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."
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Ingredients

55 m servings 243 cals
Original recipe yields 6 servings

Directions

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  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.
  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.
  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.

Nutrition Facts


Per Serving: 243 calories; 5.7 g fat; 38.7 g carbohydrates; 10.7 g protein; 16 mg cholesterol; 470 mg sodium. Full nutrition

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Reviews

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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 wh...

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. ...

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.

oh yes very to good and tasty oh yes