These noodles will serve 6 as a side dish, but you could easily add some cooked, shredded chicken and a little Parmesan to turn this into a main dish.


  • 6 tablespoons butter, divided
  • 28 ounces chicken broth
  • 1 chicken bouillon cube
  • 12 ounces extra wide egg noodles
  • 1 teaspoon parsley flakes
  • Salt and pepper, to taste


    • In a large pan, brown two tablespoons of butter over medium heat.
    • Pour the chicken stock and bouillon cube into the pan and bring to a boil.
    • Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.
    • Let the noodles set for 30 minutes, stirring every 10 minutes or so.
  • Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.
  • Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
  • Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.

Nutrition Information:

Calories: 328kcal (16%)Carbohydrates: 41g (14%)Protein: 9g (18%)Fat: 14g (22%)Saturated Fat: 7g (44%)Cholesterol: 77mg (26%)Sodium: 758mg (33%)Potassium: 266mg (8%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 400IU (8%)Vitamin C: 10.3mg (12%)Calcium: 41mg (4%)Iron: 1.5mg (8%)

By Admin

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