31 lines
No EOL
1.7 KiB
Markdown
31 lines
No EOL
1.7 KiB
Markdown
---
|
||
title: Amish Egg Noodles
|
||
description: Easy chicken-noodle style dish with egg noodles and butter
|
||
date: 2025-06-13
|
||
---
|
||
|
||
## Ingredients
|
||
- 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
|
||
## Instructions
|
||
- 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.
|
||
|
||
## Notes
|
||
We use 4.5 tsp of Better than Bouillon with 28oz water, replacing the broth and bouillon cube.
|
||
We also usually brown some canned chicken and add it at the same time as the butter and seasonings.
|
||
|
||
Original recipe from [bunsinmyoven](https://www.bunsinmyoven.com/amish-egg-noodles/)
|
||
|
||
## Nutrition Information
|
||
Makes 6 servings. Each serving:
|
||
**Calories** 328kcal (16%), **Total Fat** 14g (22%), Saturated Fat 7g (44%), Cholesterol 77mg (26%), **Sodium** 758mg (33%), **Total Carbohydrates** 41g (14%), Dietary Fiber 2g (8%), Sugar 1g (1%), **Protein** 9g (18%), **Vitamin C** 10.3mg (12%), **Vitamin A** 400IU (8%), **Iron** 1.5mg (8%), **Calcium** 41mg (4%), **Potassium** 266mg (8%) |