Creamy Cafeteria Noodles Recipe

Introduction

Creamy Cafeteria Noodles are a nostalgic, comforting dish that’s simple to make and full of rich flavor. With tender egg noodles simmered in a luscious cream of chicken sauce, this recipe is perfect for a quick weeknight meal or a cozy lunch.

Ingredients

• 12 oz wide egg noodles (dry)
• 32 oz low-sodium chicken broth (4 cups)
• 2 tsp chicken bouillon (granules or paste)
• 10.5 oz condensed cream of chicken soup (1 can)
• 4 tbsp unsalted butter (½ stick)
• freshly ground black pepper (to taste)
• fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1: In a large pot or Dutch oven, warm the low-sodium chicken broth over medium-high heat.
2. Step 2: Whisk in the chicken bouillon and a generous pinch of freshly ground black pepper until fully dissolved.
3. Step 3: Add the condensed cream of chicken soup and butter to the broth mixture. Stir continuously as the butter melts until the sauce is smooth and homogeneous.
4. Step 4: Pour in the egg noodles and press them down to submerge as much as possible in the liquid.
5. Step 5: Bring the mixture to a rolling boil. Cook uncovered for exactly 2 minutes, stirring once or twice to prevent sticking.
6. Step 6: Turn off the heat, cover the pot immediately with a tight-fitting lid, and let it rest undisturbed for 10 minutes.
7. Step 7: Remove the lid and gently stir the noodles. Let the dish sit for an additional 2 to 3 minutes to thicken further. Garnish with chopped fresh parsley if desired, then serve.

Tips & Variations

• For extra flavor, add a teaspoon of garlic powder or sautéed onions along with the butter in Step 3.
• Substitute the chicken broth with vegetable broth to make a vegetarian-friendly version, using vegetarian bouillon instead.
• Garnish with shredded cheddar or Parmesan cheese for a cheesy twist.
• If you prefer, swap wide egg noodles for your favorite pasta shape, but adjust cooking time as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may thicken as they sit; reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dry wide egg noodles?

Yes, fresh noodles will cook faster. Reduce the boiling time and check for doneness early to avoid overcooking.

Is it possible to make this recipe dairy-free?

You can try using a dairy-free cream soup alternative and substitute the butter with a plant-based margarine or oil, but it may alter the texture and flavor slightly.

Creamy Cafeteria Noodles Recipe

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★★★★★

4.9 from 91 reviews

Creamy Cafeteria Noodles is a comforting, nostalgic dish featuring wide egg noodles simmered in a rich, creamy chicken broth sauce. This easy stovetop recipe combines condensed cream of chicken soup, chicken broth, and butter to create a luscious sauce that clings perfectly to tender noodles. Garnished with fresh parsley, it offers a simple yet satisfying meal that’s perfect for cozy dinners or quick lunches.

• Author: Amy
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 oz wide egg noodles (dry)
• 32 oz low-sodium chicken broth (4 cups)
• 2 tsp chicken bouillon (granules or paste)
• 10.5 oz condensed cream of chicken soup (1 can)
• 4 tbsp unsalted butter (½ stick)
• Freshly ground black pepper (to taste)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Build the creamy broth base: In a large pot or Dutch oven, pour in the low-sodium chicken broth and place it over medium-high heat to warm up gently.
2. Dissolve flavor boosters: Whisk in the chicken bouillon and add a generous pinch of freshly ground black pepper, stirring until the bouillon granules or paste are fully dissolved in the broth.
3. Create the rich sauce: Add the condensed cream of chicken soup along with the unsalted butter. Stir continuously as the butter melts into the broth mixture, ensuring the sauce becomes smooth and homogeneous.
4. Add the egg noodles: Pour in the dry wide egg noodles, pressing them down gently to submerge as much as possible into the flavorful liquid.
5. The two-minute boil: Increase the heat to bring the mixture to a rolling boil, then cook uncovered for exactly 2 minutes, stirring once or twice to prevent noodles from sticking.
6. The magic resting step: Turn off the heat and immediately cover the pot with a tight-fitting lid. Let the noodles rest undisturbed for 10 minutes to absorb the liquid and become tender.
7. Stir, rest, and serve: Remove the lid and gently stir to combine everything evenly. Let the noodles sit for an additional 2 to 3 minutes to thicken the sauce further. Garnish with freshly chopped parsley if desired and serve hot.

Notes

• For extra creaminess, you can stir in a splash of milk or cream after the resting step.
• Adjust black pepper to taste; adding a little paprika could enhance flavor and color.
• Use low-sodium broth and bouillon to better control salt content.
• Leftovers can be reheated gently on the stovetop with a splash of broth or water to loosen the sauce.
• For a vegetarian version, substitute chicken broth and bouillon with vegetable alternatives and use a cream of mushroom soup instead of cream of chicken.

Keywords: creamy noodles, egg noodles, comfort food, cream of chicken soup, stovetop noodles, easy dinner recipe, cafeteria style noodles