Egg Noodle-Broccoli-Cheese Soup Recipe

Name: Egg Noodle-Broccoli-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oleo; 3/4 c. chopped onion; 6 c. water; 6 chicken bouillon cubes; 8 oz. fine egg noodles; 1 tsp. salt; 2 pkg. (10 oz. each) frozen chopped broccoli; 1/8 tsp. garlic powder; 6 c. milk; 1 lb. Velveeta cheese; pepper to taste

Servings: persons

2 Tbsp. oleo
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
2 pkg. (10 oz. each) frozen chopped broccoli
1/8 tsp. garlic powder
6 c. milk
1 lb. Velveeta cheese
pepper to taste

1
Heat oil.
2
Add onion and saute over medium heat for 3 minutes. Add water and bouillon.
3
Heat to boiling, stirring occasionally until bouillon is dissolved.
4
Gradually add noodles and salt so that bouillon continues to boil.
5
Cook uncovered for 3 minutes stirring occasionally.
6
Stir in broccoli and garlic powder.
7
Cook 4 more minutes.
8
Add milk, cheese and pepper and cook until cheese melts.

1186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. oleo, 3/4 c. chopped onion, 6 c. water, 6 chicken bouillon cubes, and more.

Yes, Egg Noodle-Broccoli-Cheese Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Noodle-Broccoli-Cheese Soup

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