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BROCCOLI NOODLE SOUP


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 TB BUTTER
3/4 CUP CHOPPED ONION
6 CUP CHICEN BROTH
8 OZ. VERY FINE NOODLES OR SPAGETTI
BROKEN IN SMALL PIECES
2 PKGS. FROZEN CHOPPED BROCCOLI
1 GARLIC CLOVE-CRUSHED
6 CUPS MILK
1 LB. VELVETTA CHESSE CUBED. IF YOU LIKE IT MORE CHEESY ADD MORE CHEESE.


IN A LARGE SAUCEPAN, HEAT BUTTER. ADD ONION. SAUTE OVER MED. HEAT, 3 MINUTES. ADD CHICKEN BROTH. HEAT TILL BOILING POINT, GRADUALLY ADD NOODLES SO BROTH CONTINUES TO BOIL. STIR IN BROCCOLI AND GARLIC. BOIL 4 MINUTES. ADD MILK AND CUBED CHEESE. STIR CONSTANTLY TILL CHEESE IS MELTED. DO NOT BOIL


IF YOU WANT TO MAKE A SMALLER PATCH


CUT EACH RECIPE IN HALF.


Pairs Well With


Notes

THIS WAS MY GRANDMOTHERS FAVORITE SOUP

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