Broccoli-Cheese Noodle Soup

Photo: psfreeman

This creamy soup, which tastes like you spent all day cooking, is very filling with salad and bread. Try spooning the leftovers over baked potatoes. From Trinity Nicholas: Mt.Carbon, West Virgina. Recipe published as Broccoli-Cheese Noodle Soup in Quick Cooking November/December 2004.

Yield: 5 servings
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  • 3 cup(s) frozen chopped broccoli
  • 2 ounce(s) angel hair pasta, broken into small pieces
  • 1/4 cup(s) butter, cubed
  • 1 tablespoon(s) all-purpose flour
  • 1 cup(s) water
  • 3/4 cup(s) milk
  • 1/8 teaspoon(s) pepper
  • 6 ounce(s) process cheese (Velveeta), cubed
  • 1/2 cup(s) sour cream


  1. • Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. • Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil). Yield: 4-5 servings.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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