Broccoli Cheese & Noodle Soup
¾ Cup Onions, chopped
3 Tbsp Butter
1- 14.5 oz. Can Chicken Broth
3 Cups Water
2 Tbsp Chicken Base
1- 8oz. Pkg. Inn Maid Noodles (medium or wide, I prefer wide)
1 lb. Broccoli, chopped & roasted (approximately 2 bundles of broccoli)
6 Cups Milk
10 oz. Velveeta (or Walnut Creek Cheese Meltz Cheesy), cut in small pieces
4 oz. White Sharp Cheddar, cut in small pieces
6 oz. Pepper Jack cheese, cut in small pieces
¼ tsp Garlic Salt
1 tsp Sea Salt
1/8 tsp Ground Pepper
¼ tsp Nature’s Seasoning Salt
2 Tbsp Fresh Parsley, chopped fine
1 tsp Clear Jel (or Corn Starch), dissolved in ¼ cup water
Melt butter in soup kettle and sauté onions over medium heat.
Add chicken broth and water.
Add chicken base & stir until dissolved.
Bring to a boil and add package of noodles.
Bring to a boil then cover and turn off heat.
Allow to set for 10-15 minutes.
Meanwhile, wash & chop broccoli. (If pressed for time, buy 2- 10 oz. bags of frozen broccoli)
Drizzle lightly with olive oil and roast on 400 for 15 minutes.
Remove from oven and add to noodle mixture.
Return to boil, add remaining ingredients and turn on low heat.
Stir until cheese is melted.
Stir in clear jel/water and simmer. Do not allow to boil again.