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