This is a different twist on traditional Broccoli Cheese Soup. It’s my son Isaac’s very favorite soup. It’s pretty fast and easy so it’s a great GO-TO for dinner.

Years ago when my kids were little I made this with Velveeta, which you are welcome to do. But it is even better with a great sharp cheddar or your favorite gourmet cheese.

In these photos we were using gruyere, which is pretty spendy. But it was for Isaac’s birthday dinner. And we tripled the recipe! He wanted leftovers.

Saute onions in butter and then add in chicken broth.

Bring to a boil and stir in noodles. Cook for 4 minutes.

Add broccoli to the pot along with seasonings. Bring back to a boil and cook for cook for another 3 minutes.

Add the milk and cheese. Turn down the heat to medium and stir until cheese is melted.
Salt and pepper to taste. This will depend on what cheese you use.
Serve it up with some yummy bread!

Broccoli Noodle Soup

A broccoli soup rich with cheese and noodles!
Course easydinner, Lunch, Soup
Servings 8


  • 2 T butter
  • ½ cup onions, chopped
  • 3 cups chicken broth
  • 2 cups egg noodles
  • ½ t salt
  • 1 pound broccoli, cut into florets **frozen broccoli works fine
  • ¼ t garlic powder
  • 3 cups milk
  • ½ pound cheese, grated **I usually use sharp cheddar, but try anything!
  • salt & pepper to taste


  • Melt butter in pot over medium-high heat. Saute onions until soft.
  • Stir in chicken broth, turn up heat and bring to a boil.
  • Stir in egg noodles. Boil for 4 minutes.
  • Add in broccoli, salt and garlic powder.
  • Bring back to a boil and cook another 3 minutes.
  • Turn heat to low and add in milk, cheese and pepper. Stir until cheese is melted and heat is heated through.
  • Add salt and pepper as needed. This will vary depending on what kind of cheese you used.
  • Serve hot with crusty bread.
Keyword broccoli, broccoli soup, noodles, pasta, soup