Description
Cafeteria Noodles blend rich chicken broth with egg noodles and creamy soup for a dish that’s both simple and full of flavor. Perfect for busy nights or cozy dinners!
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
- Bring the chicken broth and bouillon cube to a boil in a large pot or deep skillet over medium-high heat, stirring until the bouillon dissolves.
- Add the egg noodles and stir. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally until the noodles are tender.
- Stir in the cream of chicken soup, butter, salt, and black pepper. Cook over low heat, stirring until the butter melts and the sauce is creamy, about 3 to 5 minutes.
- If the sauce thickens too much, add a splash of chicken broth or a little milk to reach the desired consistency.
- Serve hot in bowls and garnish with fresh parsley if desired.
Notes
This dish can be easily customized with added vegetables or proteins like chicken or peas.
For a richer flavor, use homemade chicken broth instead of store-bought.
Stir frequently while cooking to prevent the noodles from sticking together.
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 1g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg