Title: Chicken Country Soup
Categories: Soup
Yield: 1 Servings

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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