CHICKEN COUNTRY SOUP

Servings: 1
Ingredients:

1 lb Chicken breasts, skinned,
Boneless cut into chunks
1 tb Vegetable oil
6 c  Water
2 tb Instant bouillon
2 c  Broccoli flowerets
2 c  Carrots, pared and sliced
3/4 c  Red bell pepper, chopped
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

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