Broccoli noodle soup

Yield: 8 Servings

Measure Ingredient
2 tablespoons Salad oil
¾ cup Chopped onion
6 cups Water
6 \N Chicken bouillon cubes
8 ounces Medium egg noodles
1 teaspoon Salt
2 packs (10-oz) frozen chopped broccoli
⅛ teaspoon Garlic powder
6 cups Milk
1 pounds Velveeta cheese
\N \N Pepper to taste

Heat oil in a large Dutch oven. Saut‚ onion over medium heat in oil for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Gradually add noodles and salt, making certain bouillon mixture continues to boil. Cook, uncovered, for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes more. Lower heat and add milk, cheese, and pepper. Continue cooking until cheese melts. Yield: 8 to 10 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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