Savory, creamy, salty, and buttery, Southern cafeteria noodles are a simple, comforting dish that has been served in Southern school cafeterias and cafeteria-style restaurants for decades.
This version, made with cream of chicken soup and simple pantry staples, brings all the vibes of classic school lunches, church suppers, or meat-and-three diners to your dinner table. Whether you remember them from your childhood or you’re just discovering the dish, Southern cafeteria noodles are the kind of easy side (or main) that goes with just about anything. Best of all, they come together in one pot with minimal effort and maximum comfort.
How to Make Southern Cafeteria Noodles
Step 1: Cook the Noodles
In a large saucepan over high heat, bring the broth to a boil. Add the noodles and cook until they are tender.
Step 2: Simmer
Add the butter, cream of chicken soup, evaporated milk, and pepper. Reduce the heat to low and simmer, stirring frequently, for 2 to 3 minutes.
Step 3: Season and Serve
Taste for seasoning and stir in the parsley and chives, if using. Serve and enjoy!
🥓 Recipe Variations
Add-Ins and Garnishes
- Shredded or diced leftover turkey or rotisserie chicken.
- Frozen peas or mixed vegetables, lightly steamed (add with the soup)
- Sliced mushrooms sautéed in butter.
- Diced cooked ham.
- Crispy prosciutto, bacon, or pancetta.
- Parmesan cheese for garnish.
🍜 Serving Ideas
Cafeteria noodles are cozy and comforting. Try serving them alongside:
- Meatloaf, hamburger steaks, or stroganoff.
- Roast chicken or turkey.
- Southern green beans or glazed carrots.
How to Store and Reheat
🫙 Refrigerate leftover cafeteria noodles in an airtight container for up to 4 days. Reheat them on the stovetop or in the microwave with a splash of water or broth.
PrintSouthern Cafeteria Noodles
Savor the comfort of southern cafeteria noodles, a simple, nostalgic dish perfect for all occasions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Southern
Ingredients
- 1 quart chicken broth (low sodium or unsalted)
- 1 1/2 teaspoons chicken bouillon granules or paste
- 1/2 teaspoon freshly ground black pepper
- 8 ounces wide egg noodles
- 4 tablespoons unsalted butter
- 1 10.5-ounce can condensed cream of chicken soup
- 1/4 cup evaporated milk, optional (or heavy cream)
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
Instructions
- Cook the Noodles: In a large saucepan over medium-high heat, bring the chicken broth and bouillon to a boil. Add the noodles and cook according to the package directions or until tender.
- Finish the Dish: Add the butter, soup, evaporated milk (if using), and pepper to the noodles and stir to blend. Bring to a simmer over low heat and cook for 2 minutes, stirring frequently. The bouillon, broth, and condensed soup should add enough saltiness, but taste the noodles before serving and adjust if necessary. Stir in the parsley and chives (if using).
- Serve and Enjoy: Serve hot as a side dish or main lunch or dinner dish.
Looking for a simple side dish, and these were perfect!