Description
A nostalgic and comforting one-pot noodle dish made with egg noodles, chicken broth, cream of chicken soup, and butter. It’s creamy, rich, and perfect as a side or main dish.
Ingredients
- 4 cups chicken stock or broth
- 1 chicken bouillon cube
- 16 oz egg noodles (wide or regular)
- 10.5 oz can cream of chicken soup
- ½ cup (1 stick) salted butter
- Optional: chopped parsley for garnish
Instructions
- In a large pot with a lid, heat the chicken stock and crumble in the bouillon cube.
- When it comes to a boil, stir in the egg noodles and let them return to a boil.
- Mix in the cream of chicken soup, stirring until combined, then boil for 2 minutes.
- Remove the pot from heat and stir in the stick of butter until melted.
- Cover the pot and let it sit for a few minutes until everything melds and the butter finishes melting.
- Top with chopped parsley if desired and serve warm.
Notes
- Add shredded chicken or turkey for a heartier main dish.
- Mix in veggies like peas, mushrooms, or broccoli for added nutrition.
- Try different cream soups like mushroom or celery for variation.
- Store leftovers in the fridge for up to 3–4 days and reheat with a splash of broth or water.
- Use gluten-free alternatives for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
