Chicken Noodle Soup

2 cans (14.5 oz.) fat-free chicken broth
1 can (14.5 oz.) vegetable broth
6 oz. bag extra-wide egg noodles
1 large can (10 oz.) white-meat chicken
1 T. flour
2 T. cold water
1/2 tsp. pepper

Bring the chicken broth and vegetable broth to a boil in a 4 1/2 quart pot over high heat. When the broth boils, add the noodles and the chicken with its juice. Cover the pot and bring the broth back to a rolling boil. Break 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. Whisk well until smooth. When the noodles are just tender, add the flour mixture and stir constantly until the soup is slightly thickened, about 2 minutes. Season with pepper and serve. Serves 4. This recipe is also easily doubled.