broccoli, noodle and cheese soup - steph
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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prep time
5 Min
cook time
10 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 tablespoons butter or oil
- 3/4 cup onion, chopped
- 6 cups chicken broth
- 8 ounces pkg. fine noodles
- 1/2 teaspoon salt
- 2 - 10 ounces pkgs. chopped frozen broccoli
- 1 - clove garlic, crushed
- 5 - 6 cups milk
- 1 1/2 pounds velveeta cheese, cubed
- - pepper to taste
- - cornstarch for thickening
How To Make broccoli, noodle and cheese soup - steph
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Step 1In 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.
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Step 2Stir in broccoli and garlic. Cook 4 more minutes. Add milk, cheese and pepper and continue cooking until cheese melts, stirring occasionally.
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Step 3If soup is thin, mix cornstarch with a little water and add to soup. Makes one gallon and freezes very well. ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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