| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Soups | 1 | Servings |
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 |
INSTRUCTIONS
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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