Ingredients
- 6 c water
- 1 lb chicken breasts
- 2 c carrots
- 2 c broccoli flowerets
- 3/4 c bell pepper (red)
- 2 tb instant bouillon
- 1 tb vegetable oil
- 1/4 ts 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
