Tuesday, January 26, 2010

Noodles, Cheese and Brocoli soup

I posted this one way back a long time ago when I started my own blog...but I thought it was worth resurrecting because it tastes so good! My kids LOVE eating this one. I've changed it a bit over the years...I'll add different noodles or whatever, but the basic recipe remains the same. Just remember, if you add a noodle that is "thicker" than egg noodles (our favorite is Cellentani), you'll probably want to adjust by adding a bit more broth or water/boullion. We also add LOTS of noodles (up to 1 lb.!). You can also thicken the soup by taking part of the milk and adding flour or cornstarch, then adding it to the soup at the end. Enjoy!

Noodle, Cheese, and Broccoli Soup

6 cups milk (don't use whole milk--it curdles)

1 1/2 head of fresh broccoli (or more, if you like!)

1 lb. Velveeta cheese (don't use the imitation stuff, it doesn't melt right)

6 chicken bouillon cubes

8 oz. EXTRA FINE egg noodles (or subst. Cellentani pasta or any other pasta)

dash of garlic salt (or more)

6 cups water

dash of pepper

--Pour 6 cups of water in a big pot. Bring to a boil. Add bouillon cubes and dissolve them in boiling water. Add fine egg noodles, cook 2 minutes. Add broccoli (already chopped) and cook until barely tender. Add dash of garlic salt and pepper. Stir in 6 cups of milk. (I like to take 1/2 cup of the milk and add it to flour to make a thicker soup). Turn heat to medium. Cut up Velveeta cheese into small cubes. Add cubes of cheese to milk. Stir until melted. DON'T BOIL.

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