Description
A simple, comforting cafeteria-style noodle dish cooked in savory chicken stock and finished with cream of chicken soup and butter.
Ingredients
Scale
- 4 cups chicken stock (homemade or low-sodium store-bought)
- 1 chicken bouillon cube (optional)
- 16 ounces egg noodles
- 10.5 ounces cream of chicken soup (one standard can)
- 1 stick (½ cup) salted butter
- Parsley (optional, for garnish)
Instructions
- Pour chicken stock into a large pot and add the chicken bouillon cube. Heat over medium-high until simmering.
- Add egg noodles to the simmering stock and return to a boil, stirring to prevent sticking.
- Stir in cream of chicken soup and let boil for 2 minutes until thinned and integrated.
- Remove from heat, add butter on top, cover, and let sit for 2–3 minutes until butter melts.
- Stir gently to coat noodles in sauce, adjust seasoning, and garnish with parsley if desired.
Notes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg