Ingredients
- 1,400 ml water
- 270 gr chicken breasts
- 260 gr carrots
- 180 gr broccoli flowerets
- 100 gr bell pepper (red)
- 30 ml instant bouillon
- 16 ml vegetable oil
- 1 gr 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
