2 tbsp. butter
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

In 1 1/2 to 2-quart saucepan heat butter over medium heat until bubbly and hot; add onion, celery and carrot and sauté 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.