The weather has started to cool off… it is truly starting to feel like fall now. The leaves are falling. Frost, yes frost, has been a more common visitor in the mornings lately… The crisp, cool weather puts me in the mood for soup.
Making a pot of soup is my fall/winter stand-by for mealtime. It re-heats great for sending in my husband’s lunch, or even in a thermos for the boys to school for lunch. And literally nothing (except maybe a delicious cup of coffee…) warms you up from the inside out.
MMMMM… I am making myself hungry for a big bowl of broccoli cheese noodle soup right now! I must admit, the first couple of times that I tried to make this type of soup were a big flop. First, I tried making this in a crockpot… and I DEFINITELY would not advise that. The second time, I used cheddar cheese… and I DEFINITELY would not advise that either.
So, for me, someone who has absolutely failed at making broccoli cheese noodle soup in the past, this recipe is easy… and turned out perfect!
This is literally all you will need:
7 cups chicken broth
1 (10 ounce) package frozen chopped broccoli
1 (12 ounce) package fine egg noodles
1 lb Velveeta cheese, cubed
5 cups milk (not pictured)
Start out by bringing the 7 cups of chicken broth to a boil. Then add the bag of broccoli. You don’t even need to let it completely thaw, I only had it out for a few minutes. Once you pour it into the boiling water, it warms up quick! Let boil for 3 minutes.
Once the chicken stock is boiling with the broccoli in, add in the bad of thin egg noodles. (Don’t even think about using a different type of noodle– you will love these thin noodles!) Boil for 3 minutes.
While the noodles are cooking, you can work on cutting the cheese into cubes because these smaller pieces will melt much quicker when tossed into the boiling chicken broth.
Yes, this looks like a lot of cheese, but trust me, once it melts, it is just the perfect amount!
Once added to the pot, turn the heat to low and stir occasionally until the cheese is melted. Add milk, stir in until fully combined and turn the heat off and cover. Let sit for about 30 minutes. This will allow the soup to thicken just a bit and the noodles will plump up a bit more… this extra 30 minutes makes it creamy and delicious!
- 7 cups chicken broth
- 1 (10 ounce) package frozen chopped broccoli
- 1 (12 ounce) package fine egg noodles
- 1 lb Velveeta cheese, cubed
- 5 cups milk
- Bring water and chicken bouillon to a boil.
- Stir in broccoli and let boil for 3 minutes.
- Add noodles and boil for another 3 minutes.
- Turn heat to low.
- Add cheese, stir until melted.
- Add milk and turn off heat. Cover and let stand about half hour until soup is creamy.