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