Grandma's Chicken Stew

Full-bodied and filling, your family will think you've cooked your love right into this lovely, old-fashioned stew.

Grandma's Chicken Stew

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    2 cans (14 1/2 ounces each) fat-free chicken broth 1 large can (10 ounces) white-meat chicken
    1 can (14 1/2 ounces) vegetable broth 1 tablespoon all-purpose flour
    3/4 cup already-shredded carrots 2 tablespoons cold water
    8 ounces (about 4 cups) wide egg noodles


    Prep: 40 min Total:
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    • 1

      Bring the chicken broth and vegetable broth to a boil in a covered 4 1/2-quart Dutch oven or soup pot over high heat

    • 2

      This should take 8 to 10 minutes

    • 3

      When the broth boils, add the carrots, noodles, and the chicken and its juices

    • 4

      Cover the pot and bring the broth back to a rolling bo

    • 5

      Uncover the pot and stir, breaking up any chicken chunks slightly

    • 6

      Continue to boil, uncovered, over high heat until the noodles are tender, about 6 minutes

    • 7

      Meanwhile, combine the flour and water in a small container that has a lid

    • 8

      Shake well until the lumps disappear

    • 9

      When the noodles are just tender, add the flour mixture and stir constantly until the stew is slightly thick, about 2 minutes

    • 10

      Season with pepper and remove from the heat

    • 11

      Serve in large soup plates or bowls.

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