Chicken country soup

Yield: 1 servings

Measure 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

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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