- 4 tablespoons [60 g] butter or margarine
- 1/2 cup [125 mL] chopped onion
- 3 [10-ounce / 284-mL each] cans chicken broth concentrate
- 1/2 teaspoon [2.5 mL] salt
- 8 ounces [227 g] fine egg noodles
- 2 [10-ounce / 284-g each] packs frozen chopped broccoli
- 1/2 teaspoon [2.5 mL] garlic powder
- 6 cups [1.5 L] partly skimmed milk
- 1 pound [454 g] Velveeta cheese, into dices
- Pepper, to taste
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- Into a casserole, melt chopped onion into melted butter or margarine until translucent.
- Pour in chicken broth concentrate.
- Bring to a boil; salt, add egg noodles and simmer for 3 minutes.
- Add frozen chopped broccoli then sprinkle soup with garlic powder.
- Simmer for 3 to 5 minutes, until broccoli pieces separate.
- Stir in milk and Velveeta cheese dices; pepper soup.
- Stir to completely melt the cheese dices, before serving.
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