1 tbsp. butter
1/4 c. finely chopped carrot
2 (14 1/2 oz. each) cans chicken broth
2 c. shredded lettuce
1 c. cooked diced chicken
1 tbsp. soy sauce
1/4 tsp. ground ginger
1/8 tsp. garlic powder
1/8 tsp. sesame oil (optional)

In about a 2 quart or large saucepan, place butter and carrot, cover. Cook on low to medium heat, or until tender-crisp. Stir in remaining ingredients, uncovered. Cook on low to medium heat or until heated through, stirring occasionally.