Cafeteria Noodles
Creamy, buttery Cafeteria Noodles made with egg noodles, chicken broth, and cream of chicken soup. A fast, comforting side dish that pairs with almost anything.
Servings: 6
Calories: 332kcal
Equipment
Ingredients
- 12 ounces egg noodles
- 3 cups chicken broth low-sodium
- 1 cube chicken bouillon or 1 teaspoon bouillon paste
- 10.5 ounces cream of chicken soup 1 can
- 3 tablespoons unsalted butter
- ½ teaspoon freshly ground black pepper more to taste
- salt to taste (only if needed)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Bring 3 cups chicken broth to a boil in a large pot. Stir in 1 bouillon cube and add 12 ounces egg noodles. Cook until just tender, 7 to 8 minutes.
- Reduce heat to low. Stir in 1 can cream of chicken soup, 3 tablespoons butter, and ½ teaspoon pepper. Stir until the butter melts and the sauce coats the noodles evenly.
- If it’s too thick, add a splash more broth to loosen it up. Taste and adjust seasoning with salt and pepper if needed.
- Spoon into bowls and garnish with fresh parsley.
Video
Notes
- Don’t overcook the noodles. They soften more once the soup and butter go in.
- Pepper is the secret here. Add more if it tastes flat.
- If you want protein, stir in shredded chicken at the end.
- Frozen peas or corn make this feel more like a full meal.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 46g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 398mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
