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