2 pounds skinless, boneless chicken breast halves
1 (14 ounce) can chicken broth
1 cup chopped onion
1 (10 ounce) can diced green bell pepper
1 cup shredded carrots
5 cups water
1/2 cup milk
2 tablespoons chicken bouillon granules
2 teaspoons salt
salt and pepper to taste
1 tablespoon dried parsley
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a large pot and cook over medium heat until well browned. Remove from pot and place in a large resealable plastic bag with lid cracked, leaving a small opening in bag. 1 cup water
In a large saucepan, combine broth, onion, bell pepper, carrots, water, milk, chicken bouillon, salt, pepper and parsley. Cover and simmer for 10 minutes.