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Tuesday, October 15, 2013

Cheesy Broccoli Soup by Jen

2 medium onions, chopped
6 cups water
5 chicken bouillon cubes
20 oz. frozen broccoli
3-4 cups of fine egg noodles
2 T butter 16 oz. Velveeta cheese, cubed
4 T Milk Salt & Pepper to taste

Bring to boil chopped onions, water and chicken cubes. Add frozen broccoli bring back to boil. Add noodles. Cook until noodles are tender. Remove from heat. Add butter, cheese, milk, salt/pepper Soup will thicken as it cools. If making this soup to freeze, let soup cool before putting in large Ziploc bags to go into your freezer. Fills a gallon Ziploc bag full. I would double bag the soup in the freezer.

Serving Day
Thaw, Heat and Serve.

Note: Made this recipe 1.5 times for 10-12 cups of soup serving 6 adults. If you go by the recipe it makes 6 small bowls. Kids ignore the broccoli because of the yummy noodles. :-) 


  1. We loved the flavor, but the noodles were a bit mushy. Other than that, we loved it!