Description
Cafeteria Noodles bring delightful flavors with simple preparation, showcasing creamy richness from chicken broth and egg noodles. Perfect for a quick, comforting dinner!
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, bring chicken broth and bouillon cube to a boil over medium-high heat, stirring occasionally until dissolved.
- Add egg noodles and stir. Reduce heat to medium-low, cover, and simmer 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 butter is melted and mixture is creamy, about 3 to 5 minutes.
- If the sauce thickens too much, add a splash of chicken broth or milk until desired consistency is reached.
- Serve hot in bowls, garnished with chopped parsley if desired.
Notes
This dish can be easily customized with add-ins like vegetables or cooked chicken.
For a heartier meal, consider adding frozen peas or diced carrots during the noodle cooking process.
Ensure to check noodle package directions for specific cooking times.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 1110mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg