Broccoli-Noodle Cheese Soup

Submitted by: Mary Hoffman

1 T. oil
1/2 lb. cooked, frozen broccoli, chopped
1/3 c. chopped onion
3 c. water
1 lb. Velveeta light cheese
3 tsp. low-sodium chicken bouillon granules
3 c. skim milk
Dash of garlic powder
4 oz. fine noodles, crushed

Cook onion in oil for three minutes. Add water and bring to boil. Add bouillon, noodles and garlic powder. Boil four minutes. Add broccoli, milk and cheese. Cook over low heat until cheese is melted.

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