Description

Cafeteria Noodles offer a delightful blend of flavors with chicken broth, creamy soup, and tender egg noodles, making it an ideal quick dinner option for those busy evenings.

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

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Instructions

In a large pot or deep skillet, bring chicken broth and bouillon cube to a boil over medium-high heat, stirring occasionally until the bouillon dissolves.
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 cream of chicken soup, butter, salt, and black pepper. Cook over low heat, stirring until the butter melts and the mixture is creamy, about 3 to 5 minutes.
If the sauce thickens too much, add a splash of chicken broth or milk to reach desired consistency.
Serve hot in bowls and garnish with fresh parsley if desired.

Notes

Feel free to substitute the chicken broth with vegetable broth for a vegetarian version.
Adding some cooked chicken or vegetables can enhance the dish and make it even heartier.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 1g
Sodium: 1000mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 10g
Cholesterol: 50mg