2 tbsp. oil
1 tsp. salt
3/4 c. onions
2 (10 oz.) pkgs. frozen broccoli
6 c. water
6 chicken bouillon cubes
8 oz. egg noodles
1/8 tsp. pepper
1/8 tsp. garlic powder
6 c. homogenized milk
1 lb. Velveeta cheese

Cook onion and oil 3 minutes. Add the water and bouillon cubes and bring to a boil. Add the noodles and salt, then boil 3 minutes. Stir garlic and broccoli and cook for 4 minutes. Add the milk, cheese, and pepper. Cook until the cheese melts. Cool quickly.

Soup is freezable for 1 month.