Description
Creamy Cafeteria Noodles made with egg noodles simmered in chicken broth, butter, and cream of chicken soup for a nostalgic, rich, and comforting side dish ready in about 25 minutes.
Ingredients
12 oz wide egg noodles
32 oz (4 cups) low-sodium chicken broth
2 teaspoons chicken bouillon (granules or paste)
1 (10.5 oz) can condensed cream of chicken soup
4 tablespoons unsalted butter
Freshly ground black pepper, to taste
Fresh parsley, chopped (optional garnish)
Instructions
- Pour chicken broth into a large pot or Dutch oven and heat over medium-high heat.
- Stir in the chicken bouillon and freshly ground black pepper until the bouillon dissolves completely.
- Add the condensed cream of chicken soup and butter, stirring continuously until the butter melts and the sauce becomes smooth.
- Bring the mixture to a gentle simmer.
- Add the egg noodles and press them down so they are mostly submerged in the liquid.
- Bring the pot to a rolling boil and cook uncovered for exactly 2 minutes, stirring once or twice to prevent clumping.
- Turn off the heat and immediately cover the pot with a tight-fitting lid.
- Let the noodles rest for 10 minutes without lifting the lid.
- Remove the lid, stir gently, and let the noodles sit for 2–3 minutes so the sauce thickens before serving.
- Garnish with chopped parsley if desired and serve warm.
Notes
Do not lift the lid during the resting step because the trapped steam finishes cooking the noodles.
Wide egg noodles work best since they hold the creamy sauce well.
The sauce thickens slightly as the noodles cool for a few minutes.
Add a splash of chicken broth when reheating leftovers to restore the creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American