Introduction
Remember those comforting, warm meals from school cafeterias? There was just something so satisfying about a bowl of creamy, cheesy noodles, wasn’t there? Well, get ready to relive those cozy memories because today, we’re diving into a recipe that brings that beloved flavor right into your kitchen: Creamy Cafeteria Noodles! This dish is so incredibly easy and quick to whip up, it’ll become your new favorite for those busy weeknights or whenever you need a hug in a bowl.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes!
- Easy: Minimal steps and simple ingredients mean even a beginner cook can master this.
- Giftable: Package it up in a cute container, and it makes a thoughtful homemade gift.
- Crowd-pleasing: From picky eaters to grown-ups, everyone loves a bowl of these creamy noodles.
Ingredients
Gathering these ingredients is a breeze, and you probably have most of them lurking in your pantry right now!
- 12 ounces egg noodles: The star of our show! Wide egg noodles work wonderfully here, soaking up all that delicious sauce.
- 32 ounces low-sodium chicken broth: This is the savory base for our sauce. Using low-sodium gives you control over the saltiness.
- 2 teaspoons chicken bouillon: For that extra punch of classic chicken flavor we all know and love from cafeteria days.
- 10.5 ounces cream of chicken soup: This is the magic ingredient that makes our noodles super creamy and rich.
- Pepper, to taste: A little grind of fresh pepper adds a nice subtle kick.
- ½ stick butter: Because butter makes everything better, right? It adds richness and helps create that silky smooth sauce.
- Parsley, for garnish (optional): A sprinkle of fresh parsley adds a pop of color and a hint of freshness. It’s pretty but totally optional!
How to Make It
Get ready for the easiest, most satisfying cooking experience. Let’s make some magic happen!
- Cook Your Noodles: First things first, let’s get those egg noodles cooked. Follow the package directions for al dente perfection. Once they’re done, drain them well and set them aside. We’ll be adding them back to our creamy sauce in just a bit.
- Warm Up the Broth: Grab a large saucepan or Dutch oven. Pour in your chicken broth and stir in the chicken bouillon. Place it over medium heat and let it come to a gentle simmer. You’ll start smelling that delicious chicken aroma already!
- Melt in the Goodness: Now for the creamy part! Stir in the cream of chicken soup and that glorious butter. Keep stirring gently until everything is completely smooth and well combined. No lumps allowed here!
- Noodle Time! Gently add your drained, cooked egg noodles into the luscious sauce.
- Season to Perfection: Give it a good grind of pepper. Taste it and add a little more if you like!
- Coat ‘Em Up: Stir everything together gently to make sure every single noodle is coated in that dreamy, creamy sauce. Oh, it’s looking so good!
- Serve and Enjoy: Ladle those beautiful noodles into bowls. If you’re feeling fancy, a little sprinkle of fresh parsley on top adds a lovely touch. Serve them hot and get ready for happy sighs.
Substitutions & Additions
While this recipe is fantastic as is, I love to play around with it! Here are a few ideas:
- For a Cheesy Twist: Stir in about a cup of shredded cheddar cheese or Monterey Jack cheese when you add the cream of chicken soup. It makes them even more decadent!
- Veggie Boost: Sauté some finely chopped onion and garlic with the butter before adding the broth, or stir in some frozen peas or corn during the last few minutes of simmering for added color and nutrients.
- Protein Power: Toss in some shredded rotisserie chicken or cooked, diced ham for a heartier meal.
- Different Noodles: While egg noodles are classic, other short pasta shapes like penne or rotini would also work!
Tips for Success
A few little tricks can make your Creamy Cafeteria Noodles absolutely perfect every time.
- Don’t Overcook Your Noodles: Cook them just until they’re al dente. They’ll continue to soften slightly in the sauce, and you don’t want mushy noodles.
- Smooth Sauce is Key: Make sure the cream of chicken soup and butter are fully incorporated before adding the noodles. A good whisk can help if you notice any bits.
- Prep Ahead: You can cook your egg noodles a few hours in advance and rinse them with cool water to prevent sticking. Just reheat them gently in the sauce.
- Adjusting Consistency: If your sauce seems a little too thick, you can thin it out with a splash more chicken broth or even a touch of milk. If it’s too thin, let it simmer for a few extra minutes to thicken.
How to Store It
Leftovers are a delicious possibility! Once cooled, store any leftover Creamy Cafeteria Noodles in an airtight container in the refrigerator. They’ll stay good for about 2-3 days. To reheat, gently warm them on the stovetop over low heat, adding a splash of milk or broth if needed to bring back that creamy texture.
FAQs
Are these noodles gluten-free?
This recipe as written is not gluten-free due to the egg noodles and cream of chicken soup. You can find gluten-free egg noodles and gluten-free cream of mushroom/chicken soups to make a gluten-free version!
Can I use water instead of chicken broth?
You can, but it will significantly change the flavor. For the best taste, I highly recommend using chicken broth or at least dissolving chicken bouillon in water for that classic savory profile.
How can I make this a full meal?
Serve these Creamy Cafeteria Noodles alongside a simple green salad, some steamed broccoli, or even some crispy breadsticks for a complete and satisfying meal.
Can I freeze Creamy Cafeteria Noodles?
While you can freeze them, the creamy texture can sometimes change after thawing. If you do freeze them, store them in an airtight container and thaw in the refrigerator. Reheat gently on the stovetop, stirring frequently, and you might need to add a little extra liquid to restore creaminess.
Creamy Cafeteria Noodles
Equipment
- Large saucepan or Dutch oven
- Whisk Optional, for ensuring a smooth sauce
Ingredients
Main ingredients
- 12 ounces egg noodles Wide egg noodles work wonderfully
- 32 ounces low-sodium chicken broth
- 2 teaspoons chicken bouillon
- 10.5 ounces cream of chicken soup
- 0.5 stick butter
- to taste pepper Freshly ground
- optional parsley For garnish
Instructions
- Cook egg noodles according to package directions until al dente. Drain well and set aside.
- In a large saucepan or Dutch oven, combine chicken broth and chicken bouillon over medium heat. Bring to a gentle simmer.
- Stir in the cream of chicken soup and butter until completely smooth and well combined. No lumps allowed.
- Add the drained, cooked egg noodles to the sauce.
- Season with pepper to taste. Add more if you like!
- Stir gently to ensure every noodle is coated in the creamy sauce.
- Serve hot, garnished with parsley if desired. Enjoy!