People swear by certain soups in their life.
I’ve heard rave reviews over Panera’s broccoli-cheese soup. Family members are big fans of Campbell’s Bean and Bacon soup. A lot of people can’t get enough of Wendy’s chili.
I prefer to make all of my soups homemade. Who doesn’t love a big pot boiling on the stovetop? Most soups are extra fragrant, too, because they typically include some version of the mirepoix (carrots, celery and onion).
Before the holidays, I had been on a soup-making kick. I made chowders and stews, used the stovetop and crockpot, and had vast amounts of leftovers to last me through the week. I guess you could say I’m back on my soup-making kick.
I found this recipe in an old Gooseberry Patch cookbook. It stood out to me because it sounded exactly like broccoli cheese soup except it included noodles. EVERYTHING is better with noodles, you know? I HAD to give this a try.
I was so surprised with how this turned out. It’s creamy and savory and everything that is good and right in the world. I loved every spoonful of it.
I hope you give this a try—it’s totally worth the extra calories.
Broccoli Noodle Soup
A creamy soup with noodles, cheese and broccoli.
- 16 oz. egg noodles
- 4 cups chicken broth
- 2 cups water
- 2 cups milk
- 1 yellow onion, diced
- 1 tsp. garlic powder
- salt & pepper
- 2 TBS. butter
- 1 (12 oz) package of broccoli cuts or florets (I like the cuts, personally)
- 1.5 lbs. Velveeta cheese, cubed
- In a large pot, melt butter. Add onions and saute until translucent, 2-3 minutes. Stir in chicken broth, water, noodles, garlic powder, salt and pepper. Let mixture come to a boil and boil noodles for 4-5 minutes.
- Stir in milk, broccoli and Velveeta. Reduce heat to a simmer and simmer for 20-30 minutes (DO NOT BOIL!) or until soup is thick and creamy and noodles are soft.