Easy Cafeteria Noodles (Simple Egg Noodle Recipe)
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One pot, 5 ingredients, and only 15 minutes of your time is all you need for these deliciously simple cafeteria noodles. Creamy egg noodles that throw you back to your childhood with just a few bites.
Table of Contents
Why you’ll love this recipe
- Satisfying: There’s something so nostalgic and satisfying about combining a few humble ingredients to make something insanely cozy and comforting. This recipe has zero fluff which makes these cafeteria noodles something you need to add into your rotation!
- Easy: The creamy noodles come together in one pot, so not only does the recipe involve less cleaning up, it also means that the egg noodles are intensely seasoned, as the noodles cook within the chicken broth and cream of chicken soup. A fail safe way to arrive in flavor town.
- Delicious: This cafeteria noodles recipe yields a rich, buttery, indulgent end result.
Try these other simple but yummy pasta recipes this week; One-Pot Creamy Tomato Tortellini Pasta Soup, Aubergine Parmigiana Pasta Bake, Green Goddess Pasta
Why are they called cafeteria noodles?
Cafeteria noodles get their name from being offered in places such as schools, hospitals, or workplaces. This is because they’re simple, budget-friendly, and made in large quantities to feed a crowd. They’re called lunch lady noodles for this reason!
With their neutral flavor, they’re appealing to both kids and adults.
In the U.S, “cafeteria noodles” often refer to wide egg noodles served in comforting dishes like creamy casseroles, beef stroganoff, or chicken noodle dishes. These foods are often nostalgic which is why this recipe feels like it sends you back to your childhood!
Ingredients
The main ingredients that make this Cafeteria Noodles recipe fantastic are the following:
Wide egg noodles
I use Mafalda for these creamy egg noodles, but feel free to use whatever wide egg noodle of choice you have.
Chicken broth
I used chicken bone broth to add collagen, protein to this recipe. But you can definitely just use chicken stock if you want to make it even more budget friendly.
Cream of chicken soup
My brand of choice for egg noodles with cream of chicken soup is always Campbells as it’s such a nostalgic brand for me. The flavor is so rich which creates an indulgent end result.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Another pasta: If you want to add a twist to this recipe and make it less traditional, you could change up the pasta shape by using shapes such as shells, orecchiette, penne, rigatoni- whatever you fancy!
Add meat: Cream noodles pair really well with proteins. Shredded rotisserie chicken, ham, turkey and bacon would go really well with this recipe. Salmon would also be fab if you’re pescatarian.
Without the cream of chicken soup: If you’d prefer to make this with wholefoods, you could make a sofrito (carrots, celery, onion and garlic), then add all of the ingredients and substitute the cream of chicken soup with cream. Add additional seasonings and lots of black pepper.
Vegetarian: Substitute chicken broth with vegetable broth, and the cream of chicken soup with your favorite cream of vegetable soup. Mine is mushroom or leek!
Dairy Free: use your favorite vegan/dairy free alternatives to make these lunch noodles dairy free.
How to make cafeteria noodles
- Add the chicken broth to a large pan and allow it to heat up (Image 1).
- Slowly add the cream of chicken soup to the hot chicken broth and mix well with a whisk (Image 2).
3. Next, add the water and noodles to the pot (Image 3).
4. Bring the mixture to a boil, and once boiling, cook for 10 minutes, stirring occasionally (Image 4).
5. Once the pasta is cooked and the sauce has thickened, add the butter (Image 5).
6. Stir the butter into the noodles and sauce, allowing it to melt and fully incorporate into the noodles (Image 6).
Pair these yummy cafeteria noodles with one of these protein-rich mains for an even more filling meal: Tender Thin Sliced Chicken Breast in Oven, Easy Sauteed Chicken Breasts (in just 15 minutes!), How to Boil Chicken Legs (perfect every time!)
Tips for the best results
- Noodles with cream of chicken soup contain a lot of rich flavors, so season with lots of black pepper and fresh parsley to cut through the richness. A squeeze of lemon is also a great addition.
- This recipe is indulgent, so for the best flavor use full fat soup and butter if possible.
- Use wide egg noodles for a traditional cafeteria noodles end result.
- Stir occasionally to prevent the noodles from sticking together/ to the bottom of the pan
Serving Suggestions
Proteins that would go well with these cream of chicken noodles:
Veggies that would boost the nutrients of this dish:
- Airfryer green beans
- Long stemmed broccoli
- Crispy cavolo nero
- Roasted parsnips
- Brussel sprouts and bacon
Reheat and Storage Instructions
Refrigerate: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, add a splash of water or chicken broth to loosen the sauce and warm gently in a saucepan over medium heat, stirring occasionally.
Freeze: Let the dish cool thoroughly, then portion it into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above. As this recipe is so easy though, I’d recommend making it fresh/avoiding freezing for the best texture.
Reheat: For the best results, reheat on the stovetop over medium heat, adding a little liquid to restore the creamy consistency. Alternatively, use the microwave in short bursts, stirring in between to ensure even heating
Recipe FAQs
This recipe is super easy so I would recommend making it just before you eat. If you really want to make ahead, I’d recommend under cooking the noodles by two minutes so that when you reheat them and add more water, they don’t overcook.
Yes! Wide egg noodles are traditional to cafeteria noodles but you can definitely sub with your noodle of choice.
I’d say this is what makes cafeteria noodles what they are, but if you really want to, follow the steps in my adaptations section of the blog post, where you add a sofrito and cream in place of cream of chicken soup.
A combination of butter and the cream of chicken soup make school noodles super creamy.
This is a preference! I personally like to, so adjust the water levels and cook time to suit your preference.
Yes. Substitute chicken broth with vegetable broth and the cream of chicken soup with mushroom, leek or whatever cream of vegetable soup that you prefer for this creamy noodles recipe.
Satisfy creamy pasta cravings with these other creamy noodle recipes; Creamy Chicken and Chorizo Pasta, Creamy Chicken and Broccoli Pasta, Creamy Butternut Squash Pasta
If you tried this Cafeteria Noodles Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Cafeteria Noodles
Ingredients
- 100 g butter (£2.00/2)
- 400 g noodles/pasta of choice (£0.65)
- 400 g can of cream of chicken soup (£0.65)
- 400 ml chicken broth (£2.60)
- Handful of fresh parsley, finely chopped to serve (£0.60)
- 400 ml water
Cupboard Essentials
- Black pepper
- Salt
Method
- Start by adding the broth to a large saucepan over a medium heat. Once hot, slowly pour in the cream of chicken soup, whisking continuously to combine.
- Add the water and noodles or pasta of choice. Once it starts to boil, set your timer to 10 minutes.
- Stir occasionally until the pasta is cooked and the sauce has thickened. Turn off the heat, then add the butter and a generous amount of black pepper.
- Season with additional salt if necessary and top with fresh parsley. Dive in!
Nutrition
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