Broccoli-Cheese Noodle Soup

• 2 Tbsp. salad oil
• 3/4 c. chopped onion
• 4 c. water
• 6 chicken bouillon cubes
• 8 oz. fine egg noodles
• 1 tsp. salt (scant)
• 1 (10 oz.) pkg. frozen broccoli
• 1/4 tsp. garlic powder
• 4 c. milk
• 1 lb. Velveeta cheese, cubed
• pepper to taste
• 2 stalks chopped celery
• 1 c. (or can) chunk white chicken

1. In a large pot, heat oil.
2. Add onions and saute over medium heat for 3 minutes.
3. Add water and bouillon cubes; heat to boiling, stirring occasionally until cubes are dissolved. Gradually add noodles and salt so that mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in celery, chicken, broccoli and garlic powder. Cook 4 minutes more. Add milk, cubed cheese and pepper and continue cooking on lower heat until cheese melts, stirring constantly. Eat and enjoy.

salad oil, onion, water, chicken, egg noodles, salt, frozen broccoli, garlic powder, milk, velveeta cheese, pepper, celery, white chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80329 (may not work)