Broccoli-Noodle Soup - cooking recipe

Ingredients

2 Tbsp. cooking oil
1/4 c. chopped onions
6 c. water
6 chicken bouillon cubes
4 c. uncooked egg noodles (use thin, not wide noodles)
1 tsp. salt
2 (10 oz.) pkg. thawed, chopped broccoli
1/8 tsp. garlic powder
6 c. milk
1 lb. Velveeta cheese, cubed
pepper to taste

Preparation

In a large kettle, heat oil and add onions.
Cook 3 minutes. Add water and bouillon cubes and heat until cubes are dissolved. Add noodles and salt.
Cook 3 minutes.
Add thawed broccoli and garlic powder.
Cook 4 minutes, stirring constantly.
Add milk and cheese and stir until cheese is melted.
Add pepper to taste. Serves 8 to 10.
Stores and reheats well.
Thickens upon standing.