Moroccan Stew with Chicken and Pearl Onions

Ingredients

• 14.5 ounce canned tomatoes canned
• 2  carrots chopped
• 2 stalks celery diced
• 2  chicken breasts diced cooked
• 1 clove garlic chopped
• 0.5 cup bell pepper green chopped
• 6 servings salt and ground pepper black to taste
• 1.5 tablespoons olive oil 
• 0.5 cup onion chopped
• 12  pearl onions 
• 4  potatoes diced
• 0.8 teaspoon pepper flakes red to taste
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon thyme leaves dried
• 28 ounce vegetable broth canned

Equipment

• pot

Directions

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.