Ingredients:

  • 4 tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 4 cups Low-Sodium Chicken Broth
  • 8 oz Sharp Yellow Cheddar, hand-grated
  • 4 oz Cream Cheese, softened
  • 1/4 cup Freshly Grated Parmesan
  • 1 lb Fresh Broccoli Florets, chopped into bite-sized pieces
  • 1 cup Matchstick Carrots
  • 8 oz Frozen Amish Egg Noodles
  • 1/2 Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 tsp Nutmeg
  • 1 tsp Smoked Paprika
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. In a 6-quart Dutch oven over medium heat, melt the butter. Add the diced onions and cook until translucent, approximately 5 minutes.
  2. Stir in the 1/4 cup All Purpose Flour. Whisk constantly for 2-3 minutes until it smells slightly nutty and looks like wet sand. This cooks out the raw flour taste.
  3. Slowly pour in the 4 cups Low Sodium Chicken Broth, whisking vigorously. Follow with the 2 cups Whole Milk and 1 cup Heavy Cream. Note: Adding liquid slowly prevents lumps from forming in your base.
  4. Stir in the 1 tsp Smoked Paprika, 1/2 tsp Nutmeg, and the 2 cloves minced Garlic. Bring to a gentle simmer — do not let it reach a rolling boil.
  5. Gently drop in the 8 oz Frozen Amish Egg Noodles, 1 lb chopped Broccoli Florets, and 1 cup Matchstick Carrots. Cook for 10-12 minutes until the noodles are tender and the broccoli is vibrant green.
  6. Turn the heat to low. Stir in the 4 oz softened Cream Cheese until fully dissolved. Note: Softening the cream cheese first ensures it doesn't leave little white dots in your soup.
  7. Gradually add the 8 oz hand grated Sharp Cheddar and 1/4 cup Parmesan. Stir in a figure eight motion until the cheese is completely melted and the soup looks silky.
  8. Taste the soup. Add Salt and Black Pepper to taste. Remember, the parmesan adds salt, so taste first!