Chicken Country Soup

1 Pound Chicken breasts, skinned,
Boneless cut into chunks
1 Tablespoon Vegetable oil
6 Cup Water
2 Tablespoon Instant bouillon
2 Cup Broccoli flowerets
2 Cup Carrots, pared and sliced
3/4 Cup Red bell pepper, chopped
1/4 Teaspoon Pepper
Salt to taste

In a large kettle of Dutch oven, brown chicken in oil. Add remaining
ingredients. Bring to a boil; reduce heat. Simmer uncovered for 45 minutes,
stirring occasionally.

Randy Rigg
Home Cookin 4.8 Chapter: Soups
Servings: 1