Chicken Cheese Soup

Chicken Cheese Soup

2 Teaspoons chicken granules dissolved in 2 cups hot water
2 large carrots, cut into coin shapes
1 small onion, chopped
2 stalks celery chopped
2 garlic cloves, minced
¾ cup frozen corn
3 Tablespoon butter
¼ cup flour
2 cups milk
1-10 oz can chicken breast chunks
1 ½ cups grated sharp cheddar cheese
1 teaspoon Worcestershire sauce
¼ teaspoon freshly ground pepper

In medium size saucepan, cook carrots, onion, celery, and minced garlic in 3 tablespoons butter until tender. Stir in flour. Slowly add milk, chicken broth, corn, Worcestershire sauce and pepper. Cook on medium heat and stir until thickened. Stir in chicken and cheese and continue cooking and stirring until cheese is melted.