Description
Enjoy the delightful taste of Cafeteria Noodles, featuring creamy chicken broth and tender egg noodles. This quick meal is perfect for busy nights, offering a comforting flavor that will satisfy everyone at 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 occasionally until the bouillon is fully dissolved.
- Add the egg noodles and stir. Reduce heat to medium-low to maintain a gentle simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the 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 and creamy, about 3 to 5 minutes.
- The sauce will continue to thicken as it sits. If it becomes too thick, add a splash of extra chicken broth (or a little milk) until it reaches your desired consistency.
- Spoon into bowls and serve hot. Garnish with fresh chopped parsley if desired.
Notes
Leftovers can be stored in the refrigerator for up to 3 days.
For added flavor, consider sautéing vegetables like carrots or peas to mix in with the noodles.
Adjust seasoning to taste, adding more salt or pepper as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 1000mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg