1 large stalk broccoli, flowerets separated and stems cut into bite-sized pieces
1 small carrot, shredded
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14.5 ounce) can reduced sodium chicken broth
2 tablespoons all-purpose flour
1/4 cup cold water
1 cup evaporated skim milk

Add chicken broth, broccoli, carrot, salt and pepper and heat to boiling in large saucepan. Reduce heat, cover and cook 6-8 minutes until broccoli is fork-tender. Mix flour and water in small bowl with whisk or fork until flour is dissolved; gradually add to broccoli mixture, stirring constantly. Heat to boiling, stirring constantly. Stir in evaporated skim milk and continue stirring until thick, but don’t let boil.

Makes 4-6 Servings
Serving Size: 12 ounces