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Cheddar Chicken Soup

2 tsp. margarine
1/2 c. each chopped onion, celery and carrot
2 tsp. all-purpose flour
1 c. water
1 packet instant chicken broth and seasoning mix (Weight Watchers)
1/2 c. frozen asparagus cuts and tips
1/2 c. skim milk
2 oz. Cheddar cheese, shredded
4 oz. skinned an boned cooked chicken, diced
1 c. cooked sm. macaroni, e.g., small shells, tubetti
1 tsp. Worcestershire sauce
Dash each salt and white pepper

In 1-1/2 or 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. (Makes 2 servings - 2 cups each).