Velveeta Broccoli Cheese Soup With Noodles

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Velveeta Broccoli Cheese Soup With Noodles

VELVEETA® Broccoli Cheese Noodle Soup. 3 chicken flavor bouillon cubes. 3 cups + 3 cups hot water, divided. 1 small onion. 1/2 stick butter. 1 package (12 oz) frozen homestyle wide egg noodles - defrosted. 1 box frozen chopped broccoli - defrosted. 4 cups milk. 8 oz. Velveeta Cheese, cut into cubes.
Make and share this Broccoli Cheese Soup recipe from Genius Kitchen.. frozen broccoli; 6 cups milk; 1 lb Velveeta cheese, cubed; 8 ounces egg noodles.
Tasty soup for a snow day. I modified and put in fresh broccoli (5 cups), 20 oz of velveeta, and used skim to lower fat content and lighten the consistency a bit.
Directions. Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly. Stir in milk. Bring to boil. Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
Directions. Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil).

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