Amish Noodles
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 2 tablespoons butter
- 1 chicken bouillon cube
- 2 (14 ounce) cans chicken broth
- 12 ounces egg noodles
directions
- In a large pan, brown the butter.
- Add broth and boullion cube, bring to a boil.
- Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
- Let stand 30 minutes, stirring 2 or 3 times.
Reviews
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This is practically effortless! By using this method, the noodles take on a deep, rich flavor from the chicken broth. I used extra wide egg noodles and the time cooking time was right on for me. You do have to remember to just give it a stir every 7 - 8 minutes or so. Thanx for a new easy side dish!
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This is such a wonderful recipe. Turns out delicious every time and is a great way to use leftovers. I like to add shredded rotisserie chicken and a bay leaf when making the chicken version. I use this same recipe with leftover roast beef (chuck roast) and swap out chicken broth/bouillon cube for beef stock and pan drippings. Fast, easy, one-pan meal.
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I found this recipe on Pinterest, and oh my gosh, it is good! I really love how you can have this easy, tasty side dish with such little attention. I followed the directions exactly, except my wide egg noodles came in a bag of 16oz., so I added 1/2 cup of water (which I'm not sure it needed, but it all soaked up, so I think it was fine). The time was perfect for me as well. Thank you so much for posting this, I will use it again and again!
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Nice noodle side. Very easy and tasty. Followed to a T but my noodles were not done at the end of the time period. There was still liquid at the bottom of the pan so I turned it back on and cooked for another 15 minutes. That did the trick. Thanks for a great easy and tasty recipe! Loved the way the noodles cook with the heat off and minimal effort or attention from the chef. That is a plus especially when you have guests! Thanks JiliBean!
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RECIPE SUBMITTED BY
JiliBean
Hershey, Pennsylvania