Southern Cafeteria Noodles
Savor the comfort of southern cafeteria noodles, a simple, nostalgic dish perfect for all occasions.
Ingredients
- 1 quart low sodium chicken broth
- 1 ½ tsp chicken bouillon granules or base
- 8 ounces egg noodles, (wide )
- 4 tbsp unsalted butter
- 1 can cream of chicken soup, (10.5 ounces)
- ¼ cup evaporated milk, optional (or heavy cream)
- ½ tsp freshly ground black pepper
- Fine salt, if needed
- 2 tbsp chopped parsley
- 1 tbsp chopped chives (optional)
Recommended Equipment
Instructions
- 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.1 quart low sodium chicken broth | 1 1/2 tsp chicken bouillon granules or base | 8 ounces egg noodles
- 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 with salt if necessary. Stir in the parsley and chives (if using).4 tbsp unsalted butter | 1 can cream of chicken soup | 1/4 cup evaporated milk | 1/2 tsp freshly ground black pepper | Fine salt, if needed | 2 tbsp chopped parsley | 1 tbsp chopped chives (optional)
- Serve hot as a side dish or main lunch or dinner dish.
Nutrition
Calories: 281kcalCarbohydrates: 32gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 62mgSodium: 962mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 377IUVitamin C: 0.3mgCalcium: 56mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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