Description

Enjoy a bowl of homemade Cafeteria Noodles that combines egg noodles, creamy chicken soup, and savory broth. It’s perfect for a quick dinner or a comforting meal on busy nights!

Ingredients

Scale

4 cups 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 unsalted butter, cut into tablespoons
½ teaspoon kosher salt
½ teaspoon black pepper
Fresh parsley, chopped for garnish, optional

Cook Mode Prevent your screen from going dark

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 occasionally until dissolved.
Add the egg noodles and stir. Reduce heat to medium-low to maintain a simmer, 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. Continue cooking over low heat, stirring until the butter is melted and everything is smooth, about 3 to 5 minutes.
If the sauce becomes too thick, add a splash of chicken broth (or a little milk) until desired consistency is reached.
Spoon into bowls and serve hot, garnished with fresh parsley if desired.

Notes

This dish can be prepared in advance and reheated; add a bit of broth when reheating to loosen the sauce.
Adjust seasoning according to your taste for extra flavor.
Feel free to add cooked vegetables or chicken for a more filling meal.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 1g
Sodium: 800mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 10g
Cholesterol: 45mg