1 lb chicken breasts 1 tb vegetable oil 6 c water 2 tb instant bouillon 2 c broccoli flowerets 2 c carrots 3/4 c bell pepper 1/4 ts pepper
Instructions
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