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.
- 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
- Saute chopped onion in a soup pot or Dutch oven.
- Add broth, noodles and salt. Bring to boil and cook three minutes.
- Add frozen broccoli and garlic powder and cook four minutes.
- Add milk and cheese, stir until cheese is melted.
- Add fresh ground black pepper and serve hot.
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