2 tomatoes - peeled, seeded, and chopped
1/4 cup chicken broth
2 medium carrots, chopped
2 tablespoons all-purpose flour
3 cups leftover cream-style chicken soup mix
6 or 9 cups water
salt and pepper to taste
2 cubes chicken bouillon
In large pot over low or medium-low heat, combine tomatoes and broth. Bring to a boil, then reduce heat to low. Cook, covered, for 30 minutes, or until heated through and just begins to seize. Stir in carrots and half the flour. Stir in chicken stir-fry until carrots are crisp-tender. Stir in flour, remaining flour and chicken stock. Stir in water and salt and pepper to taste. Simmer 15 minutes. Serve hot.