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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	tablespoons		179.01	0.0	0.0	20.25
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
vegetable broth	2	cans		393.36	63.772	14.4232	9.2976
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
potato	4		diced	-	-	-	-
pearl onion	12			-	-	-	-
thyme leaf	1/2	teaspoon		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
chicken breast	2		cooked diced	1560.3596	0.0	189.1482	83.9147
red pepper flake	3/4	teaspoon		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.