Full-bodied and filling, your family will think you've cooked your love right into this lovely, old-fashioned stew.
|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|
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
This should take 8 to 10 minutes
When the broth boils, add the carrots, noodles, and the chicken and its juices
Cover the pot and bring the broth back to a rolling bo
Uncover the pot and stir, breaking up any chicken chunks slightly
Continue to boil, uncovered, over high heat until the noodles are tender, about 6 minutes
Meanwhile, combine the flour and water in a small container that has a lid
Shake well until the lumps disappear
When the noodles are just tender, add the flour mixture and stir constantly until the stew is slightly thick, about 2 minutes
Season with pepper and remove from the heat
Serve in large soup plates or bowls.
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