Cafeteria Noodles

These creamy cafeteria noodles are the kind of cozy, buttery side dish that brings back memories of school lunch trays in the best way. Made with tender egg noodles and a simple savory sauce, this nostalgic recipe is pure comfort food and always a family favorite.

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Ingredients

• Chicken stock – Low sodium is ideal to control salt levels. Vegetable broth works as a vegetarian option.
• Chicken bouillon cube – Substitute with Better Than Bouillon or a little extra salt.
• Egg noodles – Classic wide egg noodles work best, but frozen varieties like Reames are great too.
• Cream of chicken soup – A pantry cream soup shortcut creates a rich, savory base. Use cream of mushroom soup or cream of celery soup for a different flavor profile.
• Unsalted butter – Keeps salt in check. If using salted butter, reduce added salt slightly.
• Salt – Adjust to taste, especially if using salted butter or regular stock.
• Black pepper, Garlic powder & Onion powder
• Fresh parsley, chopped – Optional garnish. Chives, dill, or green onions make a nice swap.

See the recipe card for full information on ingredients and quantities.

How to Make Cafeteria Noodles

1. Boil the chicken broth: Add chicken stock and the bouillon cube to a large pot over medium-high heat. Bring liquid to a boil, stirring occasionally to dissolve the bouillon.
2. Cook the noodles: Stir in the egg noodles and boil until tender, following the package instructions. Stir occasionally to prevent sticking.
3. Add the soup: Stir in the soup and bring the mixture back to a gentle boil.
4. Add the butter: Lower the heat and stir in the butter until melted and blended into the sauce.
5. Season: Add salt, pepper, garlic powder and onion powder. Stir and adjust seasonings to taste.
6. Serve: Remove from heat and serve warm. Garnish with parsley or your favorite fresh herbs.

What to Serve with Cafeteria Noodles

These cafeteria noodles with chicken broth are cozy, creamy, and make great side dishes for all kinds of main courses. Try them with:

• Rotisserie chicken – A quick and easy pairing for busy weeknights
• Baked pork chops – Hearty and flavorful, perfect with buttery noodles
• Classic meatloaf – Comfort food meets comfort food
• Simple veggie sides – Green beans, roasted carrots, sautéed spinach or a crisp garden salad
• Garlic bread or dinner rolls – For soaking up every last bit of the creamy sauce

Storage, Reheat and Make-Ahead Instructions

• Store: Cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in the microwave or on the stovetop with a splash of chicken stock or water to restore the creamy texture.
• Freeze: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
• Make Ahead: Cook the noodles, stir in the soup and butter, then refrigerate. When ready to serve, reheat with a bit of broth to loosen the sauce and finish with seasonings if needed.

More Easy Comfort Food Recipes to Try Next

• Crack Chicken Casserole
• Million Dollar Spaghetti Casserole
• Homemade Baked Mac and Cheese
• Cheesy Fiesta Potatoes
• Rotel Chicken Spaghetti

If you’ve tried this Cafeteria Noodles Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

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Cafeteria Noodles

Author — Jennifer Fishkind

Serves — 4

This easy recipe for buttery, creamy cafeteria noodles uses simple pantry staples for a quick, nostalgic side dish.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

 

• ▢ 4 cups chicken stock
• ▢ 1 chicken bouillon cube
• ▢ 16 ounces egg noodles
• ▢ 10.5 ounce (1 can) cream of chicken soup
• ▢ ½ cup (1 stick) unsalted butter
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ Fresh parsley chopped for garnish

Instructions

 

• Add the chicken stock to a large pot and stir in the chicken bouillon cube. Place over medium-high heat and bring to a boil, stirring occasionally to dissolve the bouillon cube.
  4 cups chicken stock, 1 chicken bouillon cube
• Once boiling, add the egg noodles to the pot. Reduce heat slightly to maintain a steady boil and cook according to the package instructions, stirring occasionally to prevent sticking.
  16 ounces egg noodles
• When the noodles are cooked through, stir in the cream of chicken soup until fully combined. Bring the mixture back to a boil, stirring frequently.
  10.5 ounce (1 can) cream of chicken soup
• Lower the heat to low and stir in the unsalted butter until it melts and blends into the sauce.
  ½ cup (1 stick) unsalted butter
• Add the salt, black pepper, garlic powder, and onion powder. Stir well and taste, adjusting the seasonings as needed.
  1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
• Remove the pot from the heat and serve the noodles warm, garnished with freshly chopped parsley. Enjoy!
  Fresh parsley

Jenn’s Notes

Storage: 

• Store: Cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in the microwave or on the stovetop with a splash of chicken stock or water to restore the creamy texture.
• Freeze: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
• Make Ahead: Cook the noodles, stir in the soup and butter, then refrigerate. When ready to serve, reheat with a bit of broth to loosen the sauce and finish with seasonings if needed.

Tips: 

• Add protein like chicken, ground beef, turkey or ham. Toss in veggies such as mushrooms, peas, broccoli or spinach for a complete meal.
• Too thick? Add a splash of warm chicken stock or water. Too thin? Simmer a bit longer after adding the soup.
• Stir in shredded cheddar, parmesan or mozzarella for an extra creamy, cheesy noodle dish.
• A pinch of red pepper flakes or a dash of hot sauce adds a subtle kick if you like a little heat.

 

Nutrition Info

Calories: 800kcal | Carbohydrates: 96g | Protein: 24g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1714mg | Potassium: 592mg | Fiber: 4g | Sugar: 7g | Vitamin A: 923IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg

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