Cafeteria Noodles are a creamy side dish that pairs perfectly with so many family favorites. This easy recipe brings buttery, savory flavor to the table with 5 simple ingredients and minimal prep.
Holly’s Recipe Highlights: Cafeteria Noodles
Why are they called cafeteria noodles? The tender texture and simple chicken flavor taste like the typical comfort food served in school or community cafeterias in the early 1960s.
- Flavor: Savory and buttery with a delicious creamy chicken flavor.
- Prep Note: Crush the bouillon before adding it to the broth so it dissolves evenly.
- Time-Saver: Condensed soup and bouillon create a seasoned sauce without making a sauce from scratch.
- Serving Suggestion: Serve alongside grilled teriyaki chicken, honey-garlic pork tenderloin, or savory crockpot roast beef for the perfect meal.
Total Time: 28 Mins Servings: 6 Cooking Method: Stovetop
Ingredients Notes
- Low-Sodium Chicken Broth: The noodles absorb nearly all the broth, so low-sodium broth prevents the dish from being too salty. Regular broth works, but reduce or omit the bouillon to balance out the salt.
- Cream of Chicken Soup: Creates the creamy sauce. Cream of celery gives a lighter flavor, while cream of mushroom adds a more savory taste.
- Chicken Bouillon: Gives the noodles their nostalgic cafeteria-style taste.
- Egg Noodles: Medium or wide egg noodles work perfectly. If using extra-wide noodles, they may need a longer covered rest to soak up all the broth.
- Butter: Adds rich flavor. Opt for unsalted butter to control the sodium. If using salted butter, you may need to reduce the amount of bouillon added.
Variations
- Add some steamed broccoli or peas, and shredded chicken for a heartier, high-protein version.
- Top with shredded Parmesan for a cheesy version.
How to Make Cafeteria Noodles
- Add broth, soup, and bouillon to a pot and bring to a boil.
- Add noodles and cook for 2 minutes.
- Turn off the heat, add butter, and cover.
- Rest with the lid on until noodles are cooked. Stir and serve.
Saving Leftover Noodles
- Refrigerating: Bring noodles to room temperature and store in an airtight container in the refrigerator for up to 4 days.
- Reheating on the Stove: Warm leftovers over low heat with a little chicken broth or milk. Stir until heated through.
- Microwave Reheating: Heat in short bursts, stirring between each interval. Add a little broth if the noodles look dry.
- Freezing is not recommended.
Cozy Noodle Favorites
Did you make these Cafeteria Noodles? Leave a comment and rating below.
Cafeteria Noodles
Equipment
Ingredients
- 4 cups low-sodium chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cube chicken bouillon crumbled
- 12 ounces egg noodles
- 6 tablespoons butter
Instructions
- To a large pot (with a lid), add the chicken broth, condensed soup, and bouillon cube. Whisk together and bring to a boil over medium-high heat.
- Once boiling, stir in the egg noodles. Let it return to a boil and cook for 2 minutes.
- Turn off the heat. Push the noodles down into the broth, add the butter, cover, and let sit for 10 to 15 minutes until the noodles are tender.
- Uncover, stir the noodles, and let them rest for 5 minutes to thicken before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Cafeteria Noodles Recipe
