Wednesday, April 20, 2011

Broccoli-Cheese Noodle Soup

This soup is one of my very favorites. It's so creamy and cheesy, pairing perfectly with the broccoli. Leftover soup is great over a steamy baked potato.

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2005" cookbook
  • 1 pkg. (10 oz.) frozen chopped broccoli
  • 2 oz. angel hair pasta, broken into small pieces
  • 1 T. flour
  • 1 C. water
  • 3/4 C. milk
  • 1/8 tsp. pepper
  • 6 oz. processed (Velveeta) cheese
  • 3/4 C. sour cream
  • 3/4 C. cooked chicken, shredded
Cook both broccoil and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in water, milk, and pepper until blended. Bring to a boill; cook and stir until thickened.

Reduce heat; stir in cheese until melted. Stir in broccoli, pasta, sour cream, and chicken; heat through (do not boil).

Printable Version

1 comment:

Abigail said...

yummy! I want to try this one too.