
The ingredients:

1 Tbs. oil
3 cups water
2 cups uncooked egg noodles
1 pkg. (10-oz.) chopped broccoli, thawed
3 cups milk
1 medium onion, chopped
3 chicken bouillon cubes
1/2 tsp. salt
1/2 lb. Velveeta cheese, cubed
pepper and garlic to taste (I use pressed fresh garlic, but the recipe calls for garlic powder)
Heat oil, add onions. Saute 3 minutes. Add water. Heat to boiling. Stir in bouillon cubes until dissolved. Add noodles and salt gradually so mixture continues to boil. Cook 3 minutes, stirring occasionally.
Add broccoli and garlic . NOTE: To prevent my kids from picking out all the broccoli (can you believe it?), I blend about half of the frozen broccoli with a cup of the milk before adding it to the soup (I'm so tricky!). I chop the other half into small chunks.


We like this served in bread bowls, but if you didn't have time to make bread bowls any kind of bread served on the side would be the perfect accompaniment.
Enjoy!