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Chicken Country Soup

1 pound chicken breasts -- skinned boneless cut into chunks
1 tablespoon vegetable oil
6 cups water
2 tablespoons instant bouillon
2 cups broccoli flowerets
2 cups carrots -- pared and sliced
3/4 cup red bell pepper -- chopped
1/4 teaspoon 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.




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