Broccoli, Noodle And Cheese Soup - Steph Recipe

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Broccoli, Noodle and Cheese Soup - Steph

Stephanie Dodd

By
@skeen

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.


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Rating:

Serves:

10

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: American