Broccoli Cheese Soup

1/3 cup chopped onion

1 tablespoon butter

5 cups (2 cans) chicken broth

1 8- to 10-ounce package fine egg noodles

1 package frozen chopped broccoli florets

1 garlic clove, minced

4 cups milk or half & half

3/4 pound Velveeta cheese, cubed

In large pot, saute onion in butter until soft. Add broth and bring to a boil. Add the noodles, reduce heat and cook for three to four minutes. Stir in broccoli and garlic. Cook for five minutes. Add milk and cheese and cook over low heat until the cheese is melted.

-- Stacy Nelson, St. Joseph resident

Jenn Hall can be reached at jenn.hall@newspressnow.com. Follow her on Twitter: @SJNPHall.