Creamy Cafeteria Noodles Recipe
Directions
- 1In a large pot with a lid, add the chicken broth over medium high heat.
- 2Stir in the chicken bullion and pepper.
- 3Add the cream of chicken soup and butter and stir everything together until the butter is melted and the ingredients are evenly combined.
- 4Add the egg noodles and spread them around until they’re evenly submerged in the liquid.
- 5Let the noodles boil for two minutes then place the lid on top of the pot and turn off heat. (Keep the pot on the same burner)
- 6Now, leave the lid closed for 10 minutes and let the noodles cook fully.
- 7Finally, remove the lid and give the noodles one last stir before serving.
- 8Garnish with parsley (optional), let them cool slightly to thicken up a bit and enjoy.
Ingredients
- 12 Oz Egg Noodles
- 32 Oz Chicken Broth (low sodium)
- 2 tsp Chicken Bullion
- 10.5 Oz Cream of Chicken Soup
- to taste Pepper
- 0.5 stick Butter
- Parsley for garnish (optional)
Equipment
large pot with a lid
Tips
- You can add a protein like chicken, beef or shrimp, ensuring the meat is cooked through before stirring into the finished noodles.
- Store cooled noodles in a lidded airtight container in the refrigerator for up to 3-4 days.
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