Grandma's Chicken Stew

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

Ingredients

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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