Chicken country soup

1 servings

Ingredients

Quantity		Ingredient
1	pounds	Chicken breasts, skinned,
		Boneless cut into chunks
1	tablespoon	Vegetable oil
6	cups	Water
2	tablespoons	Instant bouillon
2	cups	Broccoli flowerets
2	cups	Carrots, pared and sliced
¾	cup	Red bell pepper, chopped
¼	teaspoon	Pepper
		Salt to taste

Directions

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

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