Note, this makes a lot, you will want to half this recipe!
2 Tablespoons oil
¾ cup chopped onion
6 cups chicken broth
8 oz noodles (egg noodles or small cork screws)
½ teaspoon salt
2 10oz packages frozen broccoli
1 clove minced garlic
5 cups milk
1 ½ pounds velveeta cheese
1. Heat oil in a large soup pot. Add onion and sauté for 3 minutes.
2.Add chicken broth and heat to boiling.
3.Gradually add noodles and salt so that the broth continues to boil.
4.Cook uncovered for 3 minutes, stirring occasionally.
5. Stir in broccoli and garlic—cook 4 minutes more.
6. Add milk, cheese and pepper, cook until cheese melts.
7.If you want it thicker, add 2 Tablespoons cornstarch or flour in ¼ cup cold water. Once the lumps are out, pour it in soup and stir for 3 minutes.