Mommy's Chicken Stew
2 cans low-fat chicken broth (14 1/2oz.)
1 can vegetable broth ( 14 1/2 oz.)
3/4 c. shredded carrots
8 oz. egg noodles
1 lg. can white chicken meat
1 T. all purpose flour
2 T. cold water
Dash of black pepper
Bring broth to a boil in a covered soup pot, 8-10 minutes.
Add carrots, noodles, chicken, and it's juice. Bring to a boil and cover.
Uncover and stir, breaking up chicken. Continue to boil until noodles are tender.
Combine flour and water in small container that has a lid. Shake well.
Noodles are now tender. Add flour mixture and stir until thick. Season with salt and pepper.
YUMMY! Serves 4-6~ I double the recipe, as everyone always wants seconds
Apple Turnovers with French Vanilla Ice Cream
Cook Pepperidge Farm Apple Turnovers according to directions.
Let sit 10 minutes and serve with good quality French Vanilla Ice Cream
