Description
A nostalgic and comforting dish of creamy egg noodles enveloped in a rich, savory sauce, perfect for family dinners and quick meals.
Ingredients
Scale
- 4 cups low-sodium chicken stock
- 1 chicken bouillon cube
- 16 ounces egg noodles
- 10.5 ounces cream of chicken soup
- ½ cup salted butter (1 stick)
- Fresh parsley (optional)
Instructions
- In a large pot or deep skillet, bring the chicken stock and bouillon cube to a boil over medium-high heat (5-7 minutes).
- Add in the egg noodles and return to a boil, stirring occasionally until al dente (5-6 minutes).
- Stir in the cream of chicken soup and bring to a boil, bubbling for another 2 minutes.
- Remove from heat, add the room temperature butter, cover, and let it melt (2-3 minutes).
- Stir everything together, garnish with parsley if desired, and serve hot.
Notes
Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat gently with a splash of chicken stock. For gluten-free options, substitute with gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg