Sandys Broccoli Cheese Noodle Soup Recipes

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SANDY'S HOMEMADE BROCCOLI AND CHEDDAR SOUP



Sandy's Homemade Broccoli and Cheddar Soup image

I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera®.

Provided by Sandy Lafleur

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
¼ small onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 ½ cups chicken broth
salt and ground black pepper to taste
2 cups chopped broccoli
1 carrot, chopped
1 celery stalk, chopped
1 ¼ cups shredded mild Cheddar cheese

Steps:

  • Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
  • Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
  • Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 11.9 g, Cholesterol 84.6 mg, Fat 27.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 17.3 g, Sodium 822.7 mg, Sugar 2.7 g

BROCCOLI-CHEESE NOODLE SOUP



Broccoli-Cheese Noodle Soup image

"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."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 9

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

Steps:

  • 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., Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil).

Nutrition Facts : Calories 325 calories, Fat 23g fat (15g saturated fat), Cholesterol 67mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

SANDY'S BROCCOLI CHEESE NOODLE SOUP



Sandy's Broccoli Cheese Noodle Soup image

This recipe was entered into our 2009 Corporate Soup Cook-off and received a runner-up award. Simply comfort food! (Courtesy of Sandy Kline)

Provided by Cook4_6

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup onion, finely chopped
2 tablespoons butter
6 cups water
6 chicken bouillon cubes
10 ounces angel hair pasta (break up in pieces)
2 (10 ounce) broccoli, pkg frozen chopped
6 cups milk
32 ounces Velveeta cheese, cut up

Steps:

  • Saute onion in butter, add water and bouillon cubes and bring to a boil. Add noodles and cook until almost done.
  • Add frozen broccoli and cook about 5 more minutes.
  • Add milk and cheese, keep stirring until cheese has melted, and heat to serving temperature.

Nutrition Facts : Calories 644.2, Fat 35, SaturatedFat 22.2, Cholesterol 122.8, Sodium 1820.7, Carbohydrate 52.2, Fiber 3.2, Sugar 11.9, Protein 31.1

CHEESY BROCCOLI NOODLE SOUP



Cheesy Broccoli Noodle Soup image

In just 30 minutes, you could serve up this cheesy broccoli and egg-noodle soup-which is made with ingredients you probably already have on hand.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 Tbsp. vegetable oil
1/2 cup finely chopped onions
3 cups water
3 chicken bouillon cubes
4 oz. thin egg noodles, uncooked
3 cups milk
1 pkg. (10 oz.) frozen chopped broccoli
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1/8 tsp. garlic powder

Steps:

  • Heat oil in large saucepan on medium-high heat. Add onions; cook and stir 3 to 5 min. or until tender. Add water and bouillon cubes; bring to boil.
  • Add noodles; simmer on low heat 4 min., stirring occasionally.
  • Add remaining ingredients; bring to boil. Cook on medium-low heat 3 to 5 min. or until VELVEETA is melted and soup is well blended, stirring frequently.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 600 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 7 g, Protein 9 g

BROCCOLI CHEESE NOODLE SOUP



Broccoli Cheese Noodle Soup image

This recipe came from one of my dearest friends. It only takes a few minutes to make and it is fantastic! I can literally eat this soup for days.

Provided by kris in ks

Categories     Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

6 cups water
6 chicken bouillon cubes
1 (10 ounce) package frozen chopped broccoli
1 (12 ounce) package noodles (I use fine egg noodles)
6 cups milk
1 lb Velveeta cheese, cubed

Steps:

  • Bring water and chicken bouillon to a boil.
  • Stir in broccoli and let boil for 3 minutes.
  • Add noodles and boil for another 3 minutes.
  • Add milk and cheese.
  • Cook on low until cheese is melted and soup is creamy. Enjoy!

SANDY'S CASSEROLE



Sandy's Casserole image

A chicken casserole that has Cheddar cheese and elbow macaroni as the main ingredients.

Provided by SOONER SANDY

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 50m

Yield 6

Number Of Ingredients 7

2 cups uncooked elbow macaroni
2 (5 ounce) cans chunk chicken
2 cups shredded Cheddar cheese
2 cups milk
2 (10.75 ounce) cans condensed cream of chicken soup
1 (4 ounce) can sliced mushrooms
¼ cup chopped onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 508 calories, Carbohydrate 40.2 g, Cholesterol 83.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 30.3 g, SaturatedFat 11.8 g, Sodium 1252.8 mg, Sugar 5.7 g

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Top Asked Questions

How to cook soup with broccoli and broccoli noodles?
DIRECTIONS Bring water and chicken bouillon to a boil. Stir in broccoli and let boil for 3 minutes. Add noodles and boil for another 3 minutes. Add milk and cheese. Cook on low until cheese is melted and soup is creamy. Enjoy!
How long do you cook Broccoli and cheese for Soup?
Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes. This is just half of the original recipe.
What is the best way to cook chicken noodle soup?
PER SERVING % DAILY VALUE Bring water and chicken bouillon to a boil. Stir in broccoli and let boil for 3 minutes. Add noodles and boil for another 3 minutes. Add milk and cheese. Cook on low until cheese is melted and soup is creamy.
What is the best way to cook Broccoli and carrots?
Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Reduce heat to low.

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