Chicken Cheese Soup - Craig Lithgow

1 cup carrots, shredded
¼ cup green onion, sliced
3 tablespoons butter or margarine
¼ cup all-purpose flour
2 cups milk
1-10 ¾ oz. can chicken broth
1 ½ to 2 cups cubed chicken breast, precooked
1 cup Velveeta cubes
½ teaspoon Worcestershire sauce
1/8 teaspoon black pepper

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.