A comforting and nostalgic dish featuring egg noodles simmered in chicken broth, cream of chicken soup, and butter. It’s easy to make and tastes just like those classic cafeteria-style noodles I remember. Cafeteria Noodles

Why You’ll Love This Recipe

I love how straightforward this recipe is—just a handful of ingredients, minimal prep, and a rich, creamy finish that brings back childhood memories. It’s budget-friendly, feeds a crowd, and works as a cozy side or an indulgent main when I mix in extra protein.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups chicken stock or broth
1 chicken bouillon cube
16 oz egg noodles (wide or regular)
10.5 oz can cream of chicken soup
½ cup (1 stick) salted butter
Optional: chopped parsley for garnish

directions

In a large pot with a lid, I heat the chicken stock and crumble in the bouillon cube.
When it comes to a boil, I stir in the egg noodles and let them return to a boil.
Next, I mix in the cream of chicken soup, stirring until combined, then boil for 2 minutes.
I remove the pot from the heat and stir in the stick of butter until melted.
Finally, I cover the pot and let it sit a few minutes until everything melds and the butter finishes melting. I top it with parsley if I’m feeling fancy, then serve warm.

Servings and timing

Servings: Makes about 8 portions
Prep time: ~5 minutes
Cook time: 30–35 minutes
Total time: ~40 minutes

Variations

Add protein: Shredded chicken or turkey make this a satisfying main dish.
Stir in veggies: Peas, mushrooms, steamed broccoli, or even green chiles add color and nutrition.
Swap soups: Try cream of mushroom, onion, or celery for flavor twists.
Alternate broth: Low-sodium chicken broth or vegetable broth works too.
Seasoning: A pinch of garlic powder or extra black pepper boosts flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm them gently on the stovetop or microwave, and I often add a splash of broth or water to revive the creamy texture.

FAQs

Can I use a different type of noodle?

Yes, I can substitute other pasta shapes, but cooking times may vary. Wide egg noodles yield the best texture.

What if I don’t have a bouillon cube?

I can replace it with chicken bouillon paste or powder, or use a richer broth.

Can I make this gluten-free?

Yes—I just swap in gluten-free noodles and use gluten-free cream soup and broth. Cooking times should remain similar.

Is this freezer-friendly?

I don’t recommend freezing—it changes the texture of the noodles and sauce.

Can I make it ahead?

Absolutely—I prepare it ahead, refrigerate, and reheat before serving, topping with fresh parsley just before.

Conclusion

These Cafeteria Noodles are humble, nostalgic, and downright delicious. I love how they come together in one pot with minimal fuss, yet deliver rich, creamy comfort. Whether as a side or a simple main, they’re a dish I return to again and again.