Cafeteria Noodles
Cafeteria Noodles are the ultimate comfort food and for good reason. Simple ingredients and packed with flavor, top of my family favorites list.
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Servings: 10 servings
Ingredients
- 16 ounces wide egg noodles I like the no yolks dumplings
- 1 Tablespoon chicken base granules/better than bouillon or 1 cube
- 6 cups low sodium chicken broth
- 10.5 ounces cream of chicken soup
- 1 stick unsalted butter
- ½ cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- In a large pot, bring the broth up to a boil.
- Add the chicken base and stir to incorporate. Bring back to a boil.
- Stir in the egg noodles, stirring a few times so they don’t stick.
- Bring to a boil again and add the cream of chicken soup.
- Bring to a boil for one last time and boil for 3 minutes.
- Remove from the heat, add the butter. Stir to mix.
- Cover the pot and let sit for 15-20 minutes or until most of the liquid has been absorbed. Stir occasionally but be sure to return the lid quickly each time.
- Stir in the parmesan cheese.
- Garnish with fresh parsley and enjoy!
Notes
- Make this a full meal by adding cooked shredded chicken breasts.
- I don't recommend adding raw chicken to the pot when cooking.
- Substitute chicken stock and base for vegetarian options.
- Toss in some roasted garlic cloves.
- Double this recipe with 2 boxes of chicken broth and a cup butter.
- Cook the noodles al dente so they have some texture to them.
- I haven't tested this recipe with homemade noodles.
Nutrition
Serving: 1 | Calories: 160kcal | Carbohydrates: 7g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 225mg
