Broccoli Cheese soup w/ noodles

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4.5 of 5 (6)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 175.9

Total Fat: 5.7 g
Cholesterol: 16.2 mg
Sodium: 870.9 mg
Total Carbs: 16.6 g
Dietary Fiber: 0.9 g
Protein: 11.7 g

View full nutritional breakdown of Broccoli Cheese soup w/ noodles calories by ingredient

Introduction

This is a converted recipe from a place I used to eat at as a kid called the Barn. It was in Wooster Ohio. We only ate there when visiting my grandmother who lived about an hour away. A waitress there begrudgingly gave my mom the recipe but it wasn't correct. So...this is my version. This is a converted recipe from a place I used to eat at as a kid called the Barn. It was in Wooster Ohio. We only ate there when visiting my grandmother who lived about an hour away. A waitress there begrudgingly gave my mom the recipe but it wasn't correct. So...this is my version.

Minutes to Prepare: 4

Minutes to Cook: 12

Number of Servings: 8

Ingredients

Broccoli florets, frozen, 1 package (10 oz)

Onions, raw, 1 cup, chopped

Water 3 cup

Milk, nonfat, 3 cup

Butter, salted, 1/2 tbsp

*Wyler's Chicken Boullion Cubes, 3 cubes

*Velveeta 2% cheese product, 10 oz (cut up)

*cheese, Kraft 2% milk, Sharp Cheddar Cheese, 1/4 cup shredded

*Barilla Plus spagetti, 2 oz (broken up into small pieces)

*Lawry's Garlic Powder with parsley, 1/2 tsp

salt and pepper to taste

Directions

Saute Chopped onion in butter in stock pot. Add water and bouillon cubes. Bring to boil. Add broken noodles. Cook covered for 2 minutes. Add broccoli and seasonings. Cook 10 minutes. Lower heat and add milk and cheese. Stir frequently until cheese melts. Can be left on the stove on low for up to one hour or in a crockpot on low. Great when reheated. If looking to reduce the sodium content, try a low sodium chicken broth instead of the water and boullion and unsalted butter or olive oil is great too!

Number of Servings: 8

Recipe submitted by SparkPeople user SUZYOKI.