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).

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