You know those viral TikTok cafeteria noodles everyone’s talking about? Well, I finally gave them a whirl, and they’re absolutely scrumptious!
Tender egg noodles are swimming in a rich, creamy chicken-flavored sauce.
It’s like a cozy throwback to those old-school cafeteria lunches but with a creamy, indulgent twist.
Make them tonight and see what all the hype is about!
Why You’ll Love These Cafeteria Noodles
Quick & Easy: With a handful of pantry staples, you can whip up this dish in a jiff. Perfect for getting a hot meal on the table on busy weeknights.
Nostalgic Comfort: This recipe brings back fond memories of grade-school cafeteria lunches. You’ll love sharing this dish with your family!
Budget-Friendly: Calling for affordable ingredients like egg noodles and canned soup, this recipe stretches your dollar.
Creamy Indulgence: The chicken stock, cream of chicken soup, and butter create a rich, velvety, indulgent flavor. It’s like buttered noodles but elevated!
Ingredients
- Extra Wide Egg Noodles: You can’t have cafeteria noodles without them! They provide the perfect base for the creamy, savory sauce.
- Chicken Stock: For cooking the noodles and infusing the dish with an extra savory flavor.
- Chicken Bouillon Cube: The ideal flavor booster! This concentrated flavor bomb enhances the savory chicken flavor.
- Cream of Chicken Soup: The secret to the creamy texture and rich flavor.
- Salted Butter: Use salted butter. It adds richness and helps create a velvety sauce.
- Garlic Powder and Fresh Parsley: They add more savoriness and freshness to the dish.
How to Make Cafeteria Noodles
This dish is so easy to make. With a few pantry staples and simple steps, you can have it ready in no time.
1. Prepare the broth. Bring the chicken stock and bouillon cube to a boil.
2. Cook the noodles. Add the egg noodles. Allow the stock to return to a boil.
3. Add the seasonings. Stir in the cream of chicken soup and garlic powder. Boil for an additional 2 minutes, stirring occasionally.
4. Stir in the butter. Take the pot off the heat. Add the butter and stir.
5. Rest the noodles. Place a lid on the pot. Let the noodles sit for a few minutes.
6. Garnish. Garnish with a sprinkle of fresh parsley.
7. Serve. Serve hot and enjoy.
Tips for the Best Cafeteria Noodles
But before getting started, I recommend checking out these helpful tips.
- Swap the pasta. Out of egg noodles? Use a different pasta shape. Just note that cooking times may vary.
- Pack in some protein. For a protein boost, add cooked chicken or store-bought rotisserie chicken for convenience. You can also add sausage.
- Go vegetarian. Use vegetable stock, vegetable bouillon, and cream of mushroom soup instead of chicken.
- Toss in some veggies. For a nutrient boost, add veggies to the pot. Broccoli, peas, bell peppers, and mushrooms all pair well.
- Boost the flavor. Enhance the flavor with aromatics, spices, and freshly grated cheese. Try Parmesan, fresh garlic, paprika, dried basil, and red pepper chili flakes.
- Make it a perfect pairing. Serve cafeteria noodles alongside roasted meats, sautéed vegetables, or a fresh side salad for a balanced meal.
How to Store
Here’s how to keep leftover noodles fresh.
To Store: Place cooled leftovers in an air-tight container. Refrigerator for up to 3-5 days.
To Freeze: Toss the cooled noodles with a bit of olive oil to prevent sticking. Place them in freezer-safe bags or containers, removing as much air as possible. Freeze for up to 2-3 months.
To Reheat: Place the desired portion in a microwave-safe dish. Add a splash of water or chicken broth, and cover. Reheat in 30-second intervals, stirring between each, until warmed through. You can also reheat on the stovetop over medium-low heat. Stir frequently and add liquid as needed to prevent sticking.
Cafeteria Noodles
6
servings5
minutes12
minutes465
kcalThese cafeteria noodles went viral on TikTok for good reason! They’re easy to make, creamy, and so delicious!
Ingredients
16 ounces extra wide egg noodles
4 cups chicken stock
1 chicken bouillon cube
1 can cream of chicken soup
1/2 cup salted butter
1/2 teaspoon garlic powder
Fresh parsley, for garnish (optional)
Instructions
- Pour the chicken stock into a large pot or deep skillet. Add the bouillon cube. Heat the mixture over medium-high heat until it reaches a rolling boil.
- Once boiling, add the egg noodles to the pot and stir. Allow the stock to return to a boil.
- Stir in the cream of chicken soup and garlic powder. Let the mixture boil for an additional 2 minutes, stirring occasionally.
- Take the pot off the heat and add the butter. Stir until the butter is fully melted and incorporated into the noodles.
- Place a lid on the pot. Let the noodles sit for a few minutes, allowing the flavors to meld.
- Give the noodles one final stir, then transfer them to a serving dish. If desired, garnish with a sprinkle of fresh parsley.
- Serve hot and enjoy!
I found this recipe years ago. It was labeled Amish Church Noodles | Ohio’s Amish Country. The recipe is almost the same except for a slight difference. I add leftover Rotisserie chicken to this dish.
I have never had these kind of noodles at a cafeteria! But I have made some variation over the years. I did like the use of canned soup for my adult single daughters who work full time A good budget quick meal for them. I sent your link to them.
Hi, Linda!
So glad you enjoyed the recipe!
We never had these noodles in my schools, either. But my junior college cafeteria served them often. They were soooooo yummy.
I feel like the 4 cups of stock just isn’t enough liquid to cook all these noodles. Does anyone else have this issue?