"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Broccoli Cheese Noodle Soup Recipe

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This recipe for Broccoli Cheese Noodle Soup, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, November 6, 2007


2 tablespoons oil
2 packages (10 ounces each) frozen broccoli
3/4 cup chopped onion chopped
6 cups water
1/8 teaspoon garlic powder
6 chicken bouillon cubes
6 cups milk
8 oz angel hair pasta broken in half
16 ounces American Cheese, cubed
1 teaspoon salt
Pepper to taste

Heat oil in a large saucepan. Add onions and saute over medium heat for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Gradually add noodles and salt and continue to boil.
Cook uncovered for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes more and add milk and cheese. Cook until cheese melts, stirring contantly. Season with pepper.
Serves 8 to 10.

Note: I used home made noodles and put about 8 ounces in.




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