Step 1

Place broth and noodles in the Crock Pot and turn it on high.

Step 2

Meanwhile, cook celery and onion in butter over medium heat. I like to start the celery first to give it a few extra minutes. Cook until the celery is soft.

Step 3

Add cooked celery, onion, broccoli and cheese to slow cooker. Cut the cheese in to 1" cubes to help it melt faster. Stir a little bit.

Step 4

Let cook on high until cheese is fully melted. This took about an hour and a half for me. Just keep an eye on it and stir every half an hour or so.

Step 5

Add up to 6 cups of milk. I normally add 4 cups because we like a thicker soup. You can always add more just before serving.

Step 6

Turn Crock Pot to low and let simmer at least two hours. Add salt, pepper, and garlic powder to taste.

Step 7

Add the egg noodles about 20 to 30 minutes before you plan to eat.

Step 8

In a Dutch oven or large pan, melt butter in a pan over medium heat. Saute celery and onion until soft.

Step 9

Add chicken broth and bring to a boil. Add broccoli and noodles. Cook 10 to 15 minutes until the noodles and broccoli are cooked.

Step 10

Cut cheese into 1 inch cubes. Add to the soup and stir frequently until fully melted.

Step 11

Add milk and stir. Add salt, pepper, and garlic salt to taste.