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Categories:
margarine onion celery carrot flour water chicken broth frozen asparagus cuts milk Cheddar cheese chicken macaroni Worcestershire sauce salt
Viewed: 3 - Published at: a year agoIngredients
- 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
Method
- 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.
- Sprinkle vegetables with flour and stir quickly to combine; gradually stir in water.
- Add broth mix and, stirring constantly, bring to a boil.
- Add asparagus and cook, stirring, for about 3 minutes; add milk and cheese and continue stirring and cooking until cheese melts.
- Reduce heat to low, add remaining ingredients, and cook until thoroughly heated.
