Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken breasts, skinned, |
| \N \N | 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 |
| \N \N | 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