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