Broccoli, Noodle and Cheese Soup - Steph

Broccoli, Noodle And Cheese Soup - Steph

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Stephanie Dodd


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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5 Min
10 Min
Stove Top


  • 2 Tbsp
    butter or oil
  • 3/4 c
    onion, chopped
  • 6 c
    chicken broth
  • 8 oz
    pkg. fine noodles
  • 1/2 tsp
  • 2 - 10 oz
    pkgs. chopped frozen broccoli
  • 1
    clove garlic, crushed
  • 5 - 6 c
  • 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!

Printable Recipe Card

About Broccoli, Noodle and Cheese Soup - Steph

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

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