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Broccoli-Cheese Noodle Soup

Super Easy Broccoli Cheese Noodle Soup

I know I just posted a recipe for a broccoli soup, but I used a photo of the noodle version in a post recently, and you all asked for the recipe.

This is like a country cousin of the more sophisticated Cook’s Illustrated broccoli soup recipe I posted…the Cook’s recipe uses upper crust Parmesan and this one uses, uh, American cheese.

(I love that of all cheeses, this one is named after my country. It’s sort of a dubious distinction.)

Under most circumstances, I am strongly opposed to this kind of cheese, by which I mean that I think it’s disgusting.

I don’t even use it when I make my grilled cheese sandwiches…Swiss or any other kind of real cheese is so much better.

But I really don’t mind it in this soup, possibly because when it’s melted with milk and chicken broth, it just turns into a smooth, cheesy carrier for the noodles and broccoli.

broccoli noodle soup

Of course, meltable, processed cheese is not exactly a real food kind of ingredient, but it’s not like this soup is a less healthy meal than fast food, and it’s inexpensive, easy, and quick to throw together.

Also! As long as you use macaroni instead of ditalini, you can buy all of the ingredients at Aldi.

(They didn’t pay me to say that, though…they don’t know about this post, and I got my ingredients at Aldi just because that’s where I buy most of my groceries.)

I got this recipe from my aunt years ago, and I’m not sure where she got it from…maybe from a collaborative church cookbook or something along those lines.


First, melt a tablespoon of butter in a saucepan, and add a half cup of chopped onions. Saute the onions until they’re a little bit softened.

sauteed onions

Then pour in 3 cups of chicken broth. The original recipe calls for 3 cups of water and a tablespoon of powdered bouillon, but I almost always have some homemade chicken broth in my freezer.

And since homemade chicken broth is so nutritious and so nigh onto free (Be still, my heart!), I prefer to use it.

chicken broth

Bring the broth to a boil, and then stir in a cup of small pasta. I used ditalini, but you can also use elbow macaroni or some other small pasta.


Next, add a package of frozen broccoli.

Aldi doesn’t carry the finely chopped stuff, so this is what I use.   It’s a few more ounces than the recipe calls for, but it seems to work just fine.

If the pieces are a little too big for your taste, you can always cut ’em up.
Aldi broccoli

Oh, and you add garlic salt at this point too.
Aldi garlic salt

Let this boil for another 4 minutes or so.


Then stir in cubed American cheese until it melts.


Aldi sells this kind, which has enough for four recipes of this soup (!).   Other grocery stores do carry smaller packages if you prefer that.

Aldi american cheese

Add 3 cups of milk, and you’re done!   Just heat it to your desired serving temperature, but it’s best not to boil it after this point.

(At least, that’s what my recipe card says.   I presume that this type of cheese doesn’t do awesomely well when it’s boiled or something.)


And there you go.

broccoli noodle soup

Broccoli-Cheese Noodle Soup

Printable Broccoli-Cheese Noodle Soup

1 tablespoon butter
1/2 cup chopped onion
3 cups chicken broth
4 oz. macaroni or ditalini
1/4 teaspoon garlic salt
12 oz. frozen broccoli
8 oz. Velveeta cheese, cubed
3 cups milk

Over medium heat, melt butter in a saucepan. Add chopped onion and saute for 3-5 minutes, or until softened.

Stir in chicken broth and bring to a boil. Add macaroni and boil 4 minutes. Add broccoli and garlic salt and boil for another 4 minutes.

Stir in cubed cheese until melted. Add milk and heat to desired serving temperature.
Joshua’s 365 post: Rails

Also, Lisey and I have a post up (and if you have tips for making chocolate-dipping easier, go over and help us out!)

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Jane Bacchus

Saturday 16th of November 2019

I have the original Kraft recipe which is much like yours except I use Deli Deluxe sharp cheddar ( comes in slices) and Kluski noodles (which seem to hold up better). It freezes well. I also use fresh broccoli.


Monday 28th of August 2017

Kristen, I made this and it was delicious! My husband loves soups and this one was a big hit. Easy and inexpensive ... it's going into my rotation. Thank you!


Monday 28th of August 2017

Yay! I'm so glad.


Friday 28th of October 2016

Looks delicious. Can you use Gouda for this? Like young gouda instead of American cheese. I live in Germany and we do not get that kind of cheese (but many wonderful other varieties of cheese). Thank you!


Saturday 5th of September 2015

This looks so yummy! Mmmm I'm thinking of adding some grilled chicken to this! YUM. Quick question though, how many servings does this make?


Saturday 5th of September 2015

Hi Kortney! This pot usually feeds my family of six, with a bowl or two worth of soup leftover.

gail Parrish

Wednesday 12th of March 2014

Is this cheese like velvetta?? I use grated mozzarella/cheddar mix on some of my soups. Thank you


Wednesday 12th of March 2014


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