Vegetable stocks and broth ... leaving chicken in Dutch oven. Add chicken stock and 1 1/2 tablespoons Parmesan to Dutch oven; bring to a simmer over medium-high. Reduce heat to medium-low; cover ...
Cook for 2 minutes. Add the chicken broth mixture. Cook, stirring constantly, until thickened and bubbly. Reduce the heat to medium-low. Cover and cook for 25 to 30 minutes or until the carrots ...