This was a recipe that was given to me by a dear friend from church, Doris Moseley, several years ago.
2 tablespoons of oil or butter
3/4 cup diced onion
6 cups water
4 chicken bouillon cubes
1 (10 oz. ) package of frozen chopped broccoli
1 (8 oz. ) package of egg noodles
5 cups milk
1 pound of Velveeta cheese
Saute onions in oil until soft. Add water and bouillon and bring it to a boil. Then add the noodles. Cook the noodles until soft. Add broccoli and cook it for approximately 3 minutes or until it’s soft. Then, add the milk and cheese and bring it to a boil. After it gets to a boil, turn the fire/burner down to low, where the soup will simmer until cheese is melted and soup is thoroughly hot. Serve hot. When re-heating do not boil. Also, soup can be frozen and used later.
*pic to come later