Our old-school cafeteria noodles is such an easy recipe that calls for simple ingredients and is ready in just 30 minutes. Turn it into a one pan meal by adding protein and veggies. Talk about the ultimate comfort food, that even the pickiest eater will enjoy!
I am all for an easy meal, especially during the week and one that I don’t have to fight with the kids to eat. I love that you can put your own spin on this noodle dish by adding veggies and meat for a simple one pot dinner.
These simple noodles are the perfect side dish for slow cooker steak bites or crock pot Mississippi pot roast with honey glazed carrots. You could also pair them with my stuffed pork chop recipe. If you enjoy old fashioned recipes, be sure to try our lunch lady peanut butter bars and old-fashioned chicken and rice soup. They give that same nostalgic feel!
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🍝 Ingredients:
- chicken stock or chicken broth and bouillon granules or bouillon paste – see the notes section about the sodium content.
- wide egg noodles – this is our favorite pasta that cooks up quickly and holds all the sauce.
- cream of chicken condensed soup
- butter – we like using unsalted with the salt content in the condensed soup and the chicken stock
- Black pepper and parsley – for garnish.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish TikTok cafeteria noodles with fresh cracked black and fresh parsley (or green onions). Even a sprinkle of grated parmesan cheese would be delicious.
Substitutions and Variations
- Protein – even though this is an easy side dish recipe, you could add shredded chicken, shrimp, or steak making it a delicious main dish.
- Veggies – add broccoli, frozen peas, mushrooms, or any of your other favorite veggies.
- Pasta – other noodles can be used, but the cooking time will vary. Short pasta will also be the best so it stays saucy.
- Soup – feel free to swap for any cream soups to change the flavor. Sometimes I use cream of mushroom soup in place of the chicken if that’s all I have.
- Chicken bouillon cube – these are usually cheaper and readily available everywhere and can be used in place of the granules or paste.
🔪 Instructions:
Step 1: In a large pot bring the chicken broth and bouillon to a boil over medium-high heat.
Step 2: Pour in the pasta and return pot to a boil. Then simmer for a couple of minutes.
Step 3: Stir in the cream of chicken soup, return to a boil once more over medium heat, and continue to simmer a few minutes longer.
Step 4: Add the butter and cover, then remove from the heat.
Pro Tip: Avoid lifting the lid while the pasta is soaking, so they can absorb the liquid and cook thoroughly.
Step 5: Allow the noodles to sit for 20 minutes, or until most of the liquid has absorbed.
SERVE: Garnish with parsley and pepper, then serve.
Recipe Tips for Cafeteria Noodles Recipe
- Most of the recipes I’ve seen on TikTok call for a tablespoon of chicken bouillon paste or granules in addition to the stock. If you are using broth or stock that is already salted, the additional bouillon may make it too salty. Adjust based on the richness and saltiness of your stock/broth. You may also want to reduce the bouillon if you are using salted butter. One teaspoon was the perfect amount for us.
- While it takes a little longer to initially establish a boil, we like using a Dutch oven because it retains the heat well. This helps the noodles to cook through and distributes the flavors well.
Fun Fact
Pasta was actually a dish in China before Italy! -Food Network
Recipe FAQs
Keep leftovers in an air-tight container for up to 4 days in the refrigerator.
While there’s not an exact answer, this style of pasta was served through the 70’s at school cafeterias and buffet cafeteria restaurants.
More Easy Pasta Recipes
If you tried this Cafeteria Noodles Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cafeteria Noodles
Ingredients
- 6 cups chicken stock or chicken broth
- 1 teaspoon bouillon granules or bouillon paste* – see notes
- 12 oz. bag of wide egg noodles
- 2 – 10.5 oz. cans cream of chicken soup
- ½ cup unsalted butter
- Fresh cracked black pepper, to taste
- Freshly chopped parsley for garnish
Instructions
- Bring chicken broth and bouillon to a boil over medium-high heat in a large skillet or pot.
- Add egg noodles and return the liquid to a boil. Simmer for 1-2 minutes.
- Stir in the cream of chicken soup and, again, return the mixture a boil, simmering 1-2 minutes.
- Stir in the butter. Cover the pot with a lid and remove from heat.
- Leave the noodles to sit for 20 minutes, until most of the liquid has been absorbed and the noodles are soft and creamy.
- Garnish with black pepper and chopped parsley.
- Serve immediately.
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Notes
Nutrition
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Comments & Reviews
Stefanie says
My kids love a good saucy noodle and this one hits the spot. I love that it’s super easy to make. I can’t wait to hear if your kids love it, too!