Chicken Country Soup
Ingredients
1 lb chicken breasts, skinned,
1 boneless cut into chunks
1 tbsp vegetable oil
6 cup water
2 tbsp instant bouillon
2 cup broccoli flowerets
2 cup carrots, pared and sliced
3/4 cup red bell pepper, chopped
1/4 tsp pepper
1 salt to taste
Preparation
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
Servings: 1
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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