6 tsp. butter
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
4 tsp. flour
2 c. water
2 packets Weight Watcher's instant chicken broth and seasoning mix
1 c. frozen or fresh asparagus cuts and tips
1 c. skim milk
6 oz. Cheddar cheese, shredded
8-10 oz. skinned and boned chicken, cubed
2 c. cooked macaroni or noodles
2 tsp. Worcestershire sauce

In 1 1/2 or 2-quart saucepan, heat 3 teaspoons butter over medium heat until bubbly and hot, add chicken and cook until done, remove and set aside. Add remaining butter, heat, then add onion, celery, and carrot (add fresh asparagus here) 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.

(If using frozen asparagus, add 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. Makes 4 servings, about 1 cup each.