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broccoli, noodle and cheese soup - steph

Sjdodd avatar
Recipe by
Stephanie Dodd
@Sjdodd
Kansas City, MO

This is a perfect soup for fall and winter as it is very filling. It makes a gallon so if you don't use it all at one time, it freezes very nicely.

yield 10 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For broccoli, noodle and cheese soup - steph

  • 2 Tbsp
    butter or oil
  • 3/4 c
    onion, chopped
  • 6 c
    chicken broth
  • 8 oz
    pkg. fine noodles
  • 1/2 tsp
    salt
  • 2 - 10 oz
    pkgs. chopped frozen broccoli
  • 1
    clove garlic, crushed
  • 5 - 6 c
    milk
  • 1 1/2 lb
    velveeta cheese, cubed
  • pepper to taste
  • cornstarch for thickening

How To Make broccoli, noodle and cheese soup - steph

  • 1
    In a large Dutch oven, heat butter or oil. Add onion and saute over medium heat for three minutes. Add chicken broth and heat to boiling. Gradually add noodles and salt so that the broth continues to boil. Cook, uncovered, 3 minutes, stirring occasionally.
  • 2
    Stir in broccoli and garlic. Cook 4 more minutes. Add milk, cheese and pepper and continue cooking until cheese melts, stirring occasionally.
  • 3
    If soup is thin, mix cornstarch with a little water and add to soup. Makes one gallon and freezes very well. ENJOY!
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