Broccoli Cheese Soup
|1/2 c||chopped onion|
|2 Tbsp||butter, room temperature|
|2 to 3 c||fine egg noodles|
|3 c||chicken broth|
|2 c||whole milk|
|1 1/2 lb||velveeta cheese cubed|
|1 can(s)||cheddar cheese soup|
|10 oz||frozen chopped broccoli, thawed|
|salt and pepper to taste|
|garlic and onion powder to taste|
Pinched by k2mc0627, and 57 more.
- Grocery List
DirectionsIn large pot melt butter and saute onions until soft but not browned.Add chicken broth and bring to a boil. Add fine egg noodles. Cook til al dente. Do not over cook as they will continue to cook in the next steps. Plus they are very thin and do not take long to cook.Lower heat and add milk and seasonings. Slowly add cheddar cheese soup and diced velveeta. Stir so it melts. I use a whisk to help it all melt into the broth/milk/noodle mixture. Do not let it boil just needs to melt.Once the soup and velveeta have melted add thawed chopped broccoli. If broccoli isn't thawed that is ok as it will heat up in the hot soup. Taste and adjust seasonings as needed. Once broccoli is heated its time to eat!