This is a chicken stock and milk based soup with wide egg noodles, processed American cheese, and broccoli florets.
INGREDIENTS (for 7 servings):
- 2/3 cup chopped onion
- 1 tablespoon margarine
- 5 cups chicken broth
- 1 (8 ounce) package wide egg noodles
- 1 (10 ounce) package frozen chopped broccoli
- 1 clove garlic, minced
- 6 cups milk
- 12 ounces shredded American cheese
In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.