Chicken Cheese Soup

I recently made this delicious recipe. My hubby loved it and my daughter has been begging me to make it again. The neat thing is that almost all the ingredients are pantry staples. It's thick and creamy and yummmmm.

Ingredients:

½ bunch of green onions, sliced (or more if you like)
3 tablespoons butter (slightly less is okay, but don’t use spray instead)
½ cup all purpose flour
4 cups milk
1 quart broth, chicken or vegetable
1-12.5 oz can chicken breast, drained and fluffed
2 cups cheddar cheese
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper (or to taste)

Instructions:

Note – Have all ingredients assembled and set aside.
1 – In a dutch oven, melt the butter and sauté the onions until tender (approx 10 minutes), over medium-high heat.
2 – Reduce the heat to MEDIUM and stir in the flour.
3 – Slowly add the milk and chicken broth, stirring thoroughly.
4 – Stir in the Worcestershire sauce and black pepper.
5 – Continue to cook and stir until the soup is thickened and bubbly.
6 – Stir in the chicken and the cheese and reduce the heat to LOW.
7 – Cook and stir until the cheese is melted, just a couple of minutes.
9 – Serve hot.

Note – No extra salt is needed. Between the broth, canned chicken and Worcestershire sauce, there is plenty of saltiness. We did find we needed more black pepper.

Additions:
For extra flavor, consider adding 1 cup shredded carrots (cook with the onions) or 1 can drained corn (add with the chicken).