Moroccan Stew With Chicken And Pearl Onions

• 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

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.

olive oil, stalks celery, onion, green bell pepper, clove garlic, vegetable broth, tomatoes, carrots, potatoes, pearl onions, thyme, salt, chicken breasts, red pepper, red wine vinegar

Taken from www.allrecipes.com/recipe/236126/moroccan-stew-with-chicken-and-pearl-onions/ (may not work)