Creamy Cafeteria Noodles
A nostalgic and comforting dish, Creamy Cafeteria Noodles feature egg noodles wrapped in a rich cream of chicken sauce, perfect for evoking wonderful memories and satisfying the whole family.
Ingredients
Main Ingredients
- 4 cups chicken stock Use low sodium for a healthier twist or homemade stock for a richer flavor.
- 1 cube chicken bouillon Look for organic brands to enhance chicken flavor.
- 16 ounces egg noodles Wide egg noodles are preferred for heartiness.
- 10.5 ounces cream of chicken soup Choose brands made with actual chicken for added depth.
- 1 stick (½ cup) salted butter Room temperature makes it easier to blend.
- to taste parsley Fresh parsley adds color and fresh taste.
Instructions
Preparation
- In a large pot or deep skillet, add the chicken stock and the chicken bouillon cube. Heat over medium-high until it reaches a rolling boil.
- Let the stock boil, then add the egg noodles to the pot. Wait for it to return to a boil and stir occasionally to ensure the noodles cook evenly.
- Lower the heat slightly, then stir in the cream of chicken soup, mixing well. Allow it to come back to a gentle boil for about 2 minutes.
- Remove the pot from heat and add in the stick of butter. Cover with a lid to trap the heat for about 5 minutes, allowing the butter to melt.
- Give everything a good stir to combine. Optionally, add a sprinkle of parsley for garnish. Serve your creamy noodles hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove with a splash of chicken stock if necessary. Feel free to customize with veggies or additional protein as desired.