Broccoli-Cheese Noodle Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
"My husband's aunt shared the recipe for this creamy soup, which tastes like you spent all day cooking," pens Trinity Nicholas from Mt.Carbon, West Virgina. "It's very filling with a salad and bread. We spoon the leftovers over baked potatoes."
Ingredients
-
3 cups frozen chopped broccoli
-
2 ounces angel hair pasta, broken into small pieces
-
1/4 cup butter, cubed
-
1 tablespoon all-purpose flour
-
1 cup water
-
3/4 cup milk
-
1/8 teaspoon pepper
-
6 ounces process cheese (Velveeta), cubed
-
1/2 cup sour cream
Directions
-
1.
Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
-
2.
Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil).
Nutrition Facts
1 cup: 325 calories, 23g fat (15g saturated fat), 67mg cholesterol, 541mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC