Recipe - Chicken Country Soup

1 pound Chicken breasts, skinned,
Boneless cut into chunks
1 tablespoon Vegetable oil
6 cup Water
2 tablespoon Instant bouillon
2 cup Broccoli flowerets
2 cup Carrots, pared and cut or sliced up
Three fourths cup Red bell pepper, chopped
One fourth 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. Randy Rigg