Soup Recipes » Broccoli Cheese Soup » Broccoli Cheese Soup with Noodles

Broccoli Cheese Soup with Noodles

Ingredients -

3/4 cup chopped White Onion
2 tablespoons Butter
6 cups Chicken Broth
6 Chicken Bouillon Cubes
8 ounces Uncooked Fine Noodles
2 (10 ounces each) packages Frozen Chopped Broccoli
6 cups Whole Milk
8 cups Velveeta Cheese, cubed

Preparation:

1. In a soup pot, add the butter and onions and sauté until translucent.

2. Add the chicken broth and bouillon cubes and bring the mixture to a boil.

3. Add the uncooked noodles and cook until al dente.

4. Add the broccoli and cook for another 5 to 10 minutes.

5. Add the milk and cheese and stir until the cheese is melted.

6. Serve and enjoy.

Soup Making Tips -
Freezing and Reheating Soup

	When freezing and reheating soup, pasta can become soft and overcooked, potatoes can become grainy, and eggs can become rubbery. It is best to leave these ingredients out and add freshly cooked pasta and potatoes to the soup before it is served. Eggs should be added to Egg Drop Soup as it is being reheated.

Soup Making Tips -
Broccoli Nutrition

	Broccoli is nutrient rich. A great source for vitamin C and vitamin K, broccoli is low in fat and calories, and a good source for dietary fiber and vegetable protein. Broccoli contains several dozen vitamins and minerals and is an excellent choice for regular consumption.

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