Chicken Broccoli Cheese Soup

Soup! Yes, time for making soup and chilli again. I usually do not use a recipe for making soup. But this recipe is excellent. It is also from Margaret Trousdale years ago. I have made it so many times and taken it to friends who are sick. It is hearty and makes a big pot full.

Chicken Broccoli Cheese Soup

4 c. cubed chicken, cooked
2 Tbsp. butter
3/4 c. onion, chopped
6 c. chicken broth
1/8 tsp. garlic powder
1 tsp. salt
2- 10oz. frozen chopped , broccoli (or 3 cup fresh, chopped)
6 c. milk
8 oz thin noodles
1 pound Velvetta cheese, cubed or shredded (if you use other cheese it will not melt smoothly)
1 Tbsp. Tone chicken base (or 2 chicken boullion cubes

1. Cook the chicken and cube.

2. Saute the onions in the butter.

3. Add the broth, chicken, garlic and salt. Cook 5 minutes.

4. Add the noodles and cook until soft.

5. Add the thawed broccoli, then the milk and heat. Do not let it boil after adding the milk. Keep just below boiling temperature.

6. Add the cheese and stir until melted.

Very good served hot with crusty French bread or Ritz crackers.