Chicken Country Soupchicken breast 1 lb chicken breasts, skinned, 1 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 1 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 |
