1. Bring the chicken broth and vegetable broth to a boil in a covered 4 ½-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 boil.

2. 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

3. Meanwhile, combine the flour and water in a small container that has a lid. Shake well until the lumps disappear.

4. 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.

   Nutrition Information (per serving):

Calories              340             Carbohydrate       48 grams            

Fat                       5 grams     Protein                   25 grams

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

   2 1/2 starches, 2 vegetable, 2 lean meat

 **Recipe Source: