Chicken Cheese Soup - Motojicho.us

(1) 12.5 oz can Kirkland Chicken Breast

1 cup carrots, shredded                           ¼ cup green onion, sliced                                3 Tbsp butter

¼ cup all-purpose flour                           2 cups milk                                                       (1) 10¾ oz can chicken broth

1 cup cheddar cheese, shredded            ½ tsp Worcestershire sauce                             ⅛ tsp black pepper

Directions:

In a medium saucepan, cook carrots and green onion in hot butter for about 10 minutes or until tender but not browned.

Stir in flour.  Slowly add milk, chicken broth, Worcestershire sauce and black pepper.  Cook and stir until thickened and bubbly.  Stir in the cheese.  Cook and stir over low heat until cheese melts.  Serve hot.