In a large soup pot, melt butter over medium-high heat.
Saute carrots, celery, and onion in butter until tender (about 3-5 minutes). Whisk in flour and cook until smooth (about 1 minute). Add milk and chicken stock. Increase heat and whisk until soup begins to gently simmer and bubble, but do not boil. Continue whisking as the liquid cooks and bubbles, until thick (about 7-10 minutes).
Stir in chicken, wine, and Worcestershire sauce. Heat through.
Add cheese and cook and stir until melted. Season with salt and pepper, to taste. Serve and garnish with chives, if desired.
Notes
Variations - Chicken Chowder Soup;
Add your favorite cheese or any good melting cheese
Add different herbs and spices such as paprika, basil or thyme
Crispy bacon would be a good topper
Add any veg that need used up such as bell peppers