Chicken Country Soup
Yield
4 servingsPrep
5 minCook
55 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into chunks |
|
| 1 | tablespoon |
vegetable oil
|
|
| 6 | cups |
water
|
|
| 2 | tablespoons |
bouillon
|
* |
| 2 | cups |
broccoli florets
|
|
| 2 | cups |
carrots
pared, sliced |
|
| ¾ | cup |
sweet red bell peppers
chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into chunks |
|
| 15 | ml |
vegetable oil
|
|
| 1.4 | l |
water
|
|
| 3E+1 | ml |
bouillon
|
* |
| 473 | ml |
broccoli florets
|
|
| 473 | ml |
carrots
pared, sliced |
|
| 177 | ml |
sweet red bell peppers
chopped |
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Directions
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.
