Broccoli Cheddar Soup

Ingredients

• 3/4 cup onions, chopped

• 3 tablespoons butter

• 1 - 14.5 oz. can chicken broth

• 3 cups water

• 2 tablespoons chicken base

• 1 - 8oz. pkg. Inn Maid Noodles (medium or wide, I prefer wide)

• 1 lb. broccoli, chopped & roasted (approximately 2 bundles of broccoli)

• 6 cups milk

• 10 oz. Velveeta (or Walnut Creek Cheese Meltz Cheesy), cut in small pieces

• 4 oz. white sharp cheddar, cut in small pieces

• 6 oz. Pepper Jack cheese, cut in small pieces

• 1/4 teaspoon garlic salt

• 1 teaspoon sea salt

• 1/8 teaspoon ground pepper

• 1/4 teaspoon Nature’s Seasoning salt

• 2 Tablespoons fresh parsley, chopped fine

• 1 teaspoon clear jel (or corn starch) dissolved in ¼ cup water

Directions

Serves 10-12

• Melt butter in soup kettle and sauté onions over medium heat

• Add chicken broth and water

• Add chicken base & stir until dissolved

• Bring to a boil and add package of noodles

• Bring to a boil then cover and turn off heat

• Allow to set for 10-15 minutes

• Meanwhile, wash & chop broccoli

• Drizzle lightly with olive oil and roast on 400° for 15 minutes. (If pressed for time, buy 2- 10 oz. bags of frozen broccoli)

• Remove from oven and add to noodle mixture

• Return to boil, add remaining ingredients and turn on low heat

• Stir until cheese is melted

• Stir in clear jel/water and simmer

• Do not allow to boil again