Ingredients

• 1.75 cups Swanson® Chicken Stock
• 1 , 10.75 ounce
• 1 teaspoon dried thyme leaves , crushed
• 1.5 pounds veal for stew
• 1 , 8 ounce
• 8 greens onions , sliced
• 2 tablespoons all-purpose flour
• 0.25 cups water
• 1 cup shredded Swiss cheese
• Hot cooked egg noodles
• Freshly ground black pepper

Instructions

1. 1 Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
2. 2 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
3. 3 Stir in the cheese. Serve over the noodles. Season with the black pepper.

Nutrition per serving