I know, I know. You think I'm crazy for talking about soup in June. Well, in my defense, no one ever said I wasn't crazy & this is some really really good soup.
•1 Tbsp. butter
•1/3C. chopped onion
•3C. chicken broth
•8 oz. thin egg noodles
•1/2tsp. salt
•1-10oz. pkg. frozen broccoli
•garlic powder
•3C. milk
•1/2lb. Velveeta
*You can double the amount of noodles if desired. Simply increase the broth & milk to 4½-5C. each.
- Saute onion in butter.
- Add the broth & bring to a boil.
- Add the noodles & cook until al dente.
- Add the broccoli & desired amount of garlic powder (a couple shakes should be good). Cook for 6 min.
- Lastly, add the milk & Velveeta. Cook on low heat until Velveeta has melted through.
- Season with salt & pepper.
Enjoy!
I love mac and cheese with broccoli so I bet this would taste great. I need to make this
ReplyDeleteThis is something that I would definitely make. I've never had a broccoli cheese soup with noodles in it, and broc cheese is one of my favorites!
ReplyDeleteits too hot to think creamy soup here today, 110, but keeping this for the fall.
ReplyDelete