Broccoli Cheese Noodle Soup

On a cold blustery day where I have been outside in the cold weather feeding calves in the morning, I like to come home and made a quick delicious soup like this soup!

I have always loved Broccoli Cheese Soup but it wasn’t until I was married that I had Broccoli Cheese NOODLE Soup. Since then I have been using a recipe I created for Broccoli Cheese Noodle Soup. There are many times Clayton asks me to make something and there is no recipe so I have to try to recreate it.

Clayton always loves this soup. So much so he will almost always eat a second bowl even if he’s full already and I always make extra to keep in the fridge for dinner during the week. I have even frozen this and it has frozen well even with the noodles.

I like to serve this soup with Ham and Cheese Sliders. You could omit the noodles and still have a delicious Broccoli Cheese Soup but I really do think you should try the noodles!

5 from 1 reviews
Broccoli Cheese Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6 servings
Ingredients
  • 1 (10 oz) package frozen chopped broccoli (can use fresh broccoli)
  • 6 ounces fine egg noodles (can break up angel hair pasta into 1 inch pieces)
  • ½ cup butter
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1 cup chicken broth
  • 1 tsp. salt
  • 1 tsp. pepper
  • 6 ounces cheddar cheese (I have also used Colby or Colby Jack before)
  • 6 ounces process cheese (Velveeta), cubed
Instructions
  1. Cook both the broccoli and pasta just shy of the package directions so they are al dente. Drain.
  2. In a large saucepan, melt butter; stir in flour until smooth.
  3. Gradually stir in the water, milk, salt and pepper. Bring to a boil; cook and stir until thickened.
  4. Reduce heat; stir in cheddar and Velveeta cheese until melted.
  5. Stir in the broccoli and pasta; heat through. I usually let it cook together for about 10 minutes. If soup appears too thick add more chicken broth or milk.

 

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