Chicken Noodle Stew

1 pound no yolk noodles
4 16-ounce cans fat free chicken broth
No-Stick vegetable oil spray
1 chicken bouillon cube
2 chicken breasts, skinned, cut into 2-inch pieces
Pinch thyme, rosemary, smaller pinch tarragon
4 carrots, thinly sliced
Salt and pepper
2 large celery stalks including leaves, chopped
3 tablespoons flour or 3 tablespoons cornstarch (optional for thickening
4 cloves garlic, minced
1/2 cup chopped parsley, divided

1. Cook the noodles in boiling water. 2. At the same time, lightly spray a large pot. Add the chicken, carrots, onion, celery, garlic, and half the parsley. Spray the vegetables and brown for 10 minutes, stirring. 3. Add the chicken broth, bouillon cube, herbs, wine if using, and heat, covered, 10 to 15 minutes. Add the rest of the parsley and stir in or leave on top. To thicken for an opaque, thick stew, in a small bowl blend the flour with 1 cup of cooled stock, whisk and add to the soup, turn up the heat and stir in, heating on medium high for about 4 minutes (so the flour is cooked). To thicken for a clear chicken stew, whisk cornstarch in a cup of cooled stock, add to the soup and heat over medium high, stirring for about 2 minutes or until thickened. Season with salt and pepper. 4. Drain the noodles and place in the bottom of individual soup bowls and add the stew over the noodles.

Weight Watchers Points: not yet calculated please check back soon!