Grandma's Chicken Stew

I came across this recipe for Grandma's Chicken Stew at iVillage...(my personal adjustments noted) I use this recipe most often when I have roasted a chicken, so that I have homemade chicken broth, and plenty of leftover chicken bits so that I don't need to use canned chicken. I usually substitute the grated carrots for some frozen mixed veggies, and I season the broth with Mrs. Dash before adding the noodles and such.

Grandma's Chicken Stew

2 cans (14 ½ ounces each) fat-free chicken broth *29 oz homemade broth
1 can (14 ½ ounces) vegetable broth
¾ cup already-shredded carrots *1/4 bag frozen mixed veggies
8 ounces (about 4 cups) wide egg noodles
1 large can (10 ounces) white-meat chicken *leftover roasted chicken bits
1 tablespoon all-purpose flour
2 tablespoons cold water
Black pepper to taste *Mrs Dash to taste

1. Bring the chicken broth and vegetable broth (and Mrs Dash seasoning) 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 (frozen veggies), 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.

Total cost (when using roast chicken leftovers)
Chicken broth - 0.00 (leftovers)
Veggie broth - 1.00
Frozen veggies - 0.25 (1/4 of a 0.99 bag)
Chicken bits - 0.00 (leftovers)
Egg noodles - 0.50 (1/2 of a 0.99 bag)

Grand total: $1.75!