Description
Cafeteria Noodles offer a delightful blend of flavors with creamy chicken soup and tender egg noodles. This simple recipe is perfect for a quick dinner or comforting meal that brings everyone to the table.
Ingredients
Scale
- 4 cups (32 ounces) chicken broth
- 1 chicken bouillon cube, or 1 teaspoon chicken bouillon powder
- 12 ounces wide egg noodles
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup (1 stick / 113 g) unsalted butter, cut into tablespoons
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Fresh parsley, chopped for garnish, optional
Instructions
- In a large pot or deep skillet with a lid, bring the chicken broth and bouillon cube to a boil over medium-high heat, stirring until the bouillon is fully dissolved.
- Add the egg noodles and stir. Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring occasionally until noodles are just tender.
- Stir in the cream of chicken soup, butter, salt, and black pepper. Cook over low heat, stirring until the butter is melted and everything is smooth, about 3 to 5 minutes.
- The sauce will thicken as it sits. If it gets too thick, add a splash of chicken broth or a little milk to reach your desired consistency.
- Spoon into bowls and serve hot, garnished with fresh chopped parsley if desired.
Notes
Feel free to add vegetables like peas or carrots for added nutrition.
For a spicier version, consider adding a pinch of cayenne pepper.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 930mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg