Cheesy Broccoli Noodle Soup

I don't care if it's 100 degrees in Texas, I always want a good bowl of Broccoli-cheddar soup. I love that this version is a little heartier with the egg noodles, but also not super thick and gloopy. Instead it's smooth and creamy and almost reminds me of a cheesy vegetarian chicken noodle soup. It cooks up fast and freezes really well and I already want more.

Ingredients:

3 TBS Butter

1 yellow onion, chopped

4+ Cups finely chopped fresh broccoli florets & stems

1/2 Cup of quartered and finely sliced Baby Carrots

1 quart (4 cups) hot water

4 chicken bouillon cubes

1 TBS instant chicken bouillon granules

4 oz small egg noodles

3-4 cups milk (to preferred consistency)

3/4-1LB Velveeta Cheese, cubed

Pepper to taste

Directions:

1. In Dutch Oven, saute onions in butter

2. Add hot water and both types of bouillon, Boil 2 mins

3. Add broccoli and egg noodles. Boil 3 mins

4. Add cheese, and stir so it begins to melt

5. Lower heat and add Milk. Cook until cheese is melted and broccoli is tender. Serve hot