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Egg Noodle Broccoli Cheese Soup Recipe

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This recipe for Egg Noodle Broccoli Cheese Soup is from The Ebner Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp oil
3/4 c chopped onion
6 c water
6 chicken bouillon cubes
8 oz fine egg noodles
1 tsp salt
2 packages frozen chopped broccoli
1/8 tsp garlic powder
6 c milk
1 lb Velveeta cheese, cubed
pepper to taste

Directions:
Directions:
Partially thaw broccoli under running water. Heat oil in large saucepan add onion and saute over medium heat for 3 minutes.

Add water and bullion and heat to boiling, stirring occasionally until bullion is dissolved.

Gradually add noodles and salt so that mixture continues to boil. Cook, uncovered, for 5 minutes stirring occasionally.

Stir in broccoli, and garlic powder and cook 4 minutes more.

Add milk, cubed cheese, pepper and continue cooking until cheese melts and broccoli is tender.

Do not boil soup. serve hot and enjoy

Number Of Servings:
Number Of Servings:
12, yield 4 quarts
Personal Notes:
Personal Notes:
We originally tried this soup when we were having dinner at the Hartville Kitchen located in Hartville Ohio. We liked it so much we had to track down the recipe. Ours is easy to make and every bit as good as the restaurant.

Receipe compliements of Marge Queen

 

 

 

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