Cheddar-Chicken Soup

• 2 Tbsp. margarine
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped carrot
• 2 tsp. all purpose flour
• 1 c. water
• 1 pkg. instant chicken broth and seasoning mix
• 1/2 c. frozen asparagus cuts and tips
• 1/2 c. skim milk
• 2 oz. Cheddar cheese, shredded
• 4 oz. skinned and boned cooked chicken, diced
• 1 c. cooked small macaroni (shells, tubetti or elbows)
• 1 tsp. Worcestershire sauce
• dashes of salt and white pepper

1. In 1 1/2 to 2-quart saucepan heat margarine over medium heat until bubbly and hot; add onion, celery and carrot and saute until vegetables are tender.
2. Sprinkle vegetables with flour and stir quickly to combine; gradually stir in water.
3. Add broth mix and, stirring constantly, bring to a boil.
4. Add asparagus and cook, stirring, for about 3 minutes; add milk and cheese and continue stirring and cooking until cheese melts.
5. Reduce heat to low, add remaining ingredients, and cook until thoroughly heated.

margarine, onion, celery, carrot, flour, water, chicken broth, frozen asparagus cuts, milk, cheddar cheese, chicken, macaroni, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986 (may not work)