Egg Noodle-Broccoli-Cheese Soup
A creamy, cheesy egg noodle soup with broccoli, perfect for comforting meals and family dinners, blending savory flavors and hearty ingredients in every bowl.
Ingredients
Instructions
- Heat the oleo (butter or margarine) in a large pot.
- Add chopped onion and sauté over medium heat for 3 minutes.
- Add water and chicken bouillon cubes, then heat to boiling, stirring occasionally until the bouillon dissolves.
- Gradually add egg noodles and salt, ensuring the bouillon continues to boil.
- Cook uncovered for 3 minutes, stirring occasionally.
- Stir in frozen chopped broccoli and garlic powder.
- Cook for 4 more minutes.
- Add milk, Velveeta cheese, and pepper, then cook until the cheese melts and the soup is heated through.
Tips & Substitutions
For a creamier soup, consider using half-and-half instead of milk, or try adding a splash of heavy cream. If you want to reduce preparation time, pre-chopped frozen onions work well. You can substitute the Velveeta with any melty cheese like cheddar or Monterey Jack, but keep in mind it might alter the flavor slightly. For an extra kick, add a dash of hot sauce.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken Breasts With Angel Hair Pasta for a comforting dinner. You might also sprinkle some fresh herbs like parsley or chives on top before serving for added color and flavor.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium-low heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of milk or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Noodle-Broccoli-Cheese Soup contains roughly 1637 calories, with 40g protein, 279g carbohydrates, and 44g fat. It is an excellent source of vitamin C (264% of the Daily Value), iron (115% of the Daily Value), and calcium (90% of the Daily Value). Note that it is relatively high in sodium, at 1794mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just chop it into small florets and add it to the soup in step 6. You may need to cook it a bit longer to ensure it's tender, approximately 5-7 minutes, depending on the size of the pieces.
Is there a vegetarian option for this soup?
To make this soup vegetarian, substitute the chicken bouillon cubes with vegetable bouillon. You can also use vegetable broth instead of water. The soup will still be delicious and hearty without sacrificing flavor.
Can I freeze this soup?
Yes, you can freeze the soup, but the texture may change once thawed, especially with the cheese. To freeze, let it cool completely, then transfer to airtight containers. It’s best consumed within 2-3 months. Reheat on the stove, adding extra milk if needed to restore creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).