A creamy, cheesy base to cook noodles in and coat broccoli florets with flavor this Broccoli Cheese Soup with Noodles is delicious!
If you enjoy this recipe you may also enjoy our Creamy Pasta with Bacon, Creamy Chicken & Pasta Casserole, or Stuffed Pepper Soup.
Broccoli Cheese Soup With Noodles Recipe
This is odd, I know, but for most of my life, I didn’t think I liked soup. If I had eaten this soup sooner I would’ve realized that I love soup! I love hearty and filling meals and this Loaded Broccoli Noodle Soup fits that bill perfectly.
This rich and creamy soup is made with broccoli, noodles cheddar cheese, and bacon for maximum flavor. Our homemade version puts a more filling twist on broccoli cheese soup that is served in restaurants everywhere.
We typically enjoy a salad and this soup as the main dish, but it would be very satisfying in a small dish served with a main dish like Slow Cooker Pulled Pork or some Applesauce Meatloaf.
I asked my friend Chef Alli for a soup recipe that I would love and she sent this wonderful recipe! One change and enhancement made this recipe perfect for our family. She recommends using Velveeta cheese but I like to use sharp cheddar. The bacon and cheese really top off this soup recipe!
Some of our other favorite soups are our Homemade Vegetable Beef Soup, Pasta E Fagioli, and Farmhouse Ham & Potato Soup, but sometimes you just crave a good cream based soup! Hearty Beef Stew is our favorite stew!
Ingredients Needed:
- Noodles – we typically use a bag of Reames noodles from the frozen section
- Chicken broth – the noodles will cook in this liquid
- Broccoli Florets – cut into smaller pieces for best results
- Half and Half – or a combination of half milk and half heavy whipping cream – this ingredient makes the soup more rich
- Butter – adds flavor and allows the onions to sauté
- Flour – thickens the soup and adds flavor
- Onion – adds depth to the soup
- Cheddar cheese – looks great and tastes even better
- Bacon – the perfect way to top off a bowl of this soup
Tips for Making Broccoli Soup With Noodles
This soup was fairly easy to make. There is some time spent stirring, but it smells so good that it’s worth the investment. Here are some tips to help:
- The recipe calls for 1 pound of frozen noodles and the only bags I found were 1.5 pounds. So be sure to watch measurements because if I had used the whole bag of noodles then I wouldn’t have had enough chicken broth.
- Cut broccoli into smaller bite sized pieces before adding to the soup
- Stir often to prevent the noodles from sticking to the bottom
- Be sure the noodles are tender before moving to the next step
- The smaller the pieces of broccoli the easier it is to cook and eat
- Can use half and half or a combination of milk and heavy whipping cream
How to Make Loaded Broccoli Cheddar Soup
- In a large pot, melt butter over medium heat.
- Add onion and cook just until softened. Stir occasionally to help prevent burning and speed up softening the onion.
- Add flour and increase heat to medium-high. Stir constantly for a minute or so until the flour, butter and onion is nicely golden brown in color.
- Add chicken broth, a little at a time, and bring to a boil.
- Once the soup is boiling add noodles and simmer until noodles are tender. This step takes about 15-20 minutes.
- Then reduce heat to medium-low and stir in milk and whipping cream, along with cheese. Continue to cook soup, stirring often, to keep soup from scorching on the bottom, until cheese is fully melted and soup is smooth
- Stir in broccoli and cook 1-3 minutes longer. Serve at once.
Step By Step Instructions
In a large pot over medium heat melt butter and add chopped onions. Stir to sautee.
You can use a lot of onions in this recipe and get a subtle flavor.
Then turn up to medium high heat. Add 2 – 3 tablespoons of flour and stir often until the onions are browned.
Slowly add chicken broth a little at a time. Stir and let it warm up with each addition.
Bring chicken broth to a boil and then add noodles. Simmer until noodles are tender which will take 20 – 30 minutes.
Cover and stir occasionally to prevent noodles from sticking to the bottom of the pan.
Once noodles are cooked add half and half and most of shredded cheese. Continue stirring often until cheese is melted and the soup is smooth.
Add broccoli and stir for about 3 minutes until broccoli is cooked.
Spoon into bowls and top with bacon bits and shredded cheese.
Enjoy!
The soup thickens up as it chills, but reheats well.
Other Farmhouse Favorite Recipes:
- Pork Chop & Stuffing Casserole
- Farmhouse Pork Chop Marinade
- Sausage and Potato Skillet
- Crock Pot Margarita Monday Shredded Pork
- Basic Oven Baked Pork Chops
- Fiesta Sausage Dip
- Smoked Sausage & Cheesy Potato Casserole
Printable Loaded Broccoli and Noodle Soup Recipe
Loaded Broccoli Noodle Soup
Ingredients
- 1/4 cup unsalted butter
- 1 small onion diced
- 2-3 Tablespoons all purpose flour
- 4 cups chicken broth
- 1 pound frozen egg noodles, such as Reames
- 2 cups half and half
- 8 ounces cheddar cheese
- 12 – 16 ounces bag frozen broccoli florets
- bacon pieces
Instructions
- In a large pot or Dutch oven, melt butter over medium heat; add onion and cook just until softened.
- Add flour and increase heat to medium-high; cook flour, butter and onion, stirring constantly, for a minute or so, until mixture is nicely golden brown in color.
- Add chicken broth, a little at a time, and bring to a boil; add noodles and simmer soup until noodles are tender, 20-30 minutes.
- Reduce heat to medium-low and stir in half and half, along with cheese. Continue to cook soup, stirring often, to keep soup from scorching on the bottom, until cheese is fully melted and soup is smooth
- Stir in broccoli and cook 1-3 minutes longer. Serve at once.
Notes
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Nutrition
Originally published on December 5, 2018 with pictures updated on January 3, 2023.
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