Cheddar-Chicken Soup

Name: Cheddar-Chicken Soup
Ingredients: 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

14 ingredients

5 steps

Ingredients

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

Directions

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.