Cheese Broccoli Noodle Soup

Cheese Broccoli Noodle Soup -- A Pinch of Joy

Someone asked me if I had ever had a recipe failure.  Hmmmm – more than a few!  I said I had never been able to make a good broccoli cheese soup even though I’d tried several different recipes.  Nada, zip, zilch — yuck.  Donna said “I have a recipe that  you’ll love and it won’t fail!”  She sent me this tried and true broccoli and cheese noodle soup from her recipe box.  She was right.  It was a hit! 

 I would never have thought of adding noodles to a broccoli cheese soup but it is so good!  The unexpected noodles bring it to a “stick to the ribs” category of yummy.   She made a note to make sure the noodles are extra fine – around an inch long and smaller than the diameter of thin spaghetti.  I did cut the recipe in half to make six servings – one meal for the three of us.  And instead of water and bouillon cubes, I used canned chicken broth.

 This would be really good served with a crusty roll slathered with butter. Drool!!!!   Or biscuits with butter AND honey.  Or strawberry jam.  But since we are carb watchers, we serve a green salad as a side or a fruit salad as a dessert.  And leave the table filled and sassy.   This is definitely a keeper and will be a regular star on the menu.  I love soup and could eat it multiple times a week so  I see much more broccoli in our future!   Wheels like broccoli as much as I like soup and cheese anything fits Bytes world so it’s a winner all the way around! 

If you want the original recipe that makes 12 hearty servings, click to download  Donna’s Cheese Broccoli Noodle Soup.  

Cheese Broccoli Noodle Soup
A filling, delicious hot meal in a dish with noodles, cheese and broccoli. Quick and easy -- done in about twenty minutes.
Serves: 6 servings
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 2 cans, 14.5 ounces each, low sodium chicken broth
  • 4 ounces extra fine noodles (do not substitute)
  • ½ teaspoon salt
  • 1 12 ounce package frozen chopped broccoli
  • ⅛ teaspoon garlic powder
  • 3 cups milk
  • 12 ounces Velveeta Cheese, chunked
  1. Saute chopped onion in a soup pot or Dutch oven.
  2. Add broth, noodles and salt. Bring to boil and cook three minutes.
  3. Add frozen broccoli and garlic powder and cook four minutes.
  4. Add milk and cheese, stir until cheese is melted.
  5. Add fresh ground black pepper and serve hot.
A Pinch of Joy
Nutrition Information
Serving size: 1½ cup

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  1. I love broccoli and cheese! Such an amazing combo!
    Thanks for linking up to Hit Me With Your Best Shot! Hope to see you again tonight!

  2. Hi Charlene,
    Your Cheese Broccoli Noodle Soup looks wonderful, we just love a great bowl of soup! Thanks for helping us celebrate Three Years at Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen
    Miz Helen recently posted…Man CookiesMy Profile

  3. I love soup, I love cheese and yes, I even love broccoli if you can believe it. Not too long ago I made a broccoli cheese soup that I was very happy with, but this one sounds a cut above.

    Thank you Charlene for posting and sharing, and thank you for joining our blog hop yesterday! We are very happy to have you!
    Doreen@househoneys recently posted…My #1 Secret Diet WeaponMy Profile


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