Hearty Broccoli Soup

• 8 ounces wide egg noodles
• 1 slice onion
• 1 tablespoon vegetable oil
• 6 chicken bouillon cubes or 6 vegetable bouillon cubes
• 20 ounces frozen chopped broccoli
• 1/8 teaspoon garlic salt
• 1 teaspoon salt
• 6 cups milk
• 6 cups water
• 1 lb Velveeta cheese (cubed)

1. Brown one slice of onion in 1 tablespoon oil.
2. Bring 6 cups of water and 6 chicken boullion cubes to a boil.
3. Boil until boullion is dissovled.
4. Add 8 ounces wide egg noodles and 1 tsp salt, boil for 3 minutes.
5. Add 20 ounces frozen chopped brocolli (or 1 pound fresh chopped brocolli).
6. Boil for 4 minutes.
7. Reduce heat to simmer and add 1/8 tsp garlic salt, 6 cups of milk, and one pound of Velveeta cheese.
8. Cook until cheese melts.

egg noodles, onion, vegetable oil, chicken bouillon, broccoli, garlic salt, salt, milk, water, velveeta cheese

Taken from www.food.com/recipe/hearty-broccoli-soup-40665 (may not work)