Creamy Cafeteria Noodles
These creamy cafeteria noodles are a classic side dish using egg noodles cooked in broth, cream of chicken soup and butter.
Equipment
- 1 large pot with a lid
Ingredients
- 12 oz Egg Noodles
- 32 oz Chicken Broth (low sodium)
- 2 teaspoon Better Than Bullion
- 1 10.5 oz Cream of Chicken Soup
- Pepper to taste
- ½ stick Butter
- Parsley for garnish (optional)
Instructions
- First, in a large pot with a lid, add the chicken broth over medium high heat.
- Now, stir in the Better Than Bullion and pepper.
- Then add the cream of chicken soup and butter and stir everything together until the butter is melted and the ingredients are evenly combined.
- Next, add the egg noodles and spread them around until they’re evenly submerged in the liquid.
- Now let the noodles boil for two minutes then place the lid on top of the pot and turn off heat. (Keep the pot on the same burner)
- Now, leave the lid closed for 10 minutes and let the noodles cook fully.
- Finally, remove the lid and give the noodles one last stir before serving. Garnish with parsley (optional), let them cool slightly to thicken up a bit and enjoy.