Chicken Cheese Soup

• 12.5 oz. can Kirkland Chunk Chicken Breast.
• 10¾ can chicken broth.
• 1 cup carrots, shredded.
• ¼ cup green onions, sliced.
• 3 tablespoons butter or margarine.
• ¼ cup all purpose flour.
• 2 cups milk.
• 1 cup cheddar cheese, shredded.
• ½ teaspoon Worcestershire sauce.
• ¹/₈ teaspoon black pepper.

In a medium saucepan, cook carrots and green onion in hot margarine or butter 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 Chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.