Cafeteria Noodles
Cafeteria Noodles
Ingredients
For the Creamy Noodles
- 4 cups chicken broth
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon black pepper, freshly ground
- 10 1/2 ounces cream of chicken soup, canned
- 1/4 cup unsalted butter
- 12 ounces extra wide egg noodles
Instructions
- 1
In a large pot, combine the chicken broth, chicken bouillon powder, freshly ground black pepper, and canned cream of chicken soup. Whisk until well combined.
⏱️ 2 min
- 2
Add the unsalted butter to the pot with the liquid mixture.
⏱️ 1 min
- 3
Stir all ingredients together until the butter has melted and the mixture is smooth and evenly combined, forming a pale yellow, creamy base.
⏱️ 2 min
- 4
Pour the extra wide egg noodles directly into the pot with the creamy broth mixture. Stir gently to ensure the noodles are mostly submerged in the liquid.
⏱️ 1 min
- 5
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
⏱️ 5 min
- 6
Once the mixture reaches a boil, immediately remove the pot from the heat. Cover tightly with a lid and let the noodles sit undisturbed for 10 minutes. Do not lift the lid during this time.
⏱️ 10 min
- 7
After 10 minutes, remove the lid. The noodles will have absorbed most of the liquid, becoming soft, creamy, and coated in a thick, flavorful sauce. Stir well to distribute the sauce and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cafeteria Noodles
Ingredients
For the Creamy Noodles
- 4 cups chicken broth
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon black pepper, freshly ground
- 10 1/2 ounces cream of chicken soup, canned
- 1/4 cup unsalted butter
- 12 ounces extra wide egg noodles
Instructions
- 1
In a large pot, combine the chicken broth, chicken bouillon powder, freshly ground black pepper, and canned cream of chicken soup. Whisk until well combined.
⏱️ 2 min - 2
Add the unsalted butter to the pot with the liquid mixture.
⏱️ 1 min - 3
Stir all ingredients together until the butter has melted and the mixture is smooth and evenly combined, forming a pale yellow, creamy base.
⏱️ 2 min - 4
Pour the extra wide egg noodles directly into the pot with the creamy broth mixture. Stir gently to ensure the noodles are mostly submerged in the liquid.
⏱️ 1 min - 5
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
⏱️ 5 min - 6
Once the mixture reaches a boil, immediately remove the pot from the heat. Cover tightly with a lid and let the noodles sit undisturbed for 10 minutes. Do not lift the lid during this time.
⏱️ 10 min - 7
After 10 minutes, remove the lid. The noodles will have absorbed most of the liquid, becoming soft, creamy, and coated in a thick, flavorful sauce. Stir well to distribute the sauce and serve immediately.
⏱️ 1 min