In just 30 minutes, you could serve up this cheesy broccoli and egg-noodle soup—which is made with ingredients you probably already have on hand.
What You Need
Original recipe yields 8 servings
1 Tbsp. vegetable oil
1/2 cup finely chopped onions
3 cups water
3 chicken bouillon cubes
4 oz. thin egg noodles, uncooked
3 cups milk
1 pkg. (10 oz.) frozen chopped broccoli
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1/8 tsp. garlic powder
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Let's Make It
Heat oil in large saucepan on medium-high heat. Add onions; cook and stir 3 to 5 min. or until tender. Add water and bouillon cubes; bring to boil.
Add noodles; simmer on low heat 4 min., stirring occasionally.
Add remaining ingredients; bring to boil. Cook on medium-low heat 3 to 5 min. or until VELVEETA is melted and soup is well blended, stirring frequently.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.