Ingredients
Scale
- 4 cups (32 ounces) chicken broth
- 1 chicken bouillon cube, or 1 teaspoon chicken bouillon powder
- 12 ounces wide egg noodles
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup (1 stick / 113 g) unsalted butter, cut into tablespoons
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Fresh parsley, chopped for garnish, optional
Instructions
- In a large pot or deep skillet with a lid, bring the chicken broth and bouillon cube to a boil over medium-high heat, stirring occasionally until the bouillon is fully dissolved.
- Add the egg noodles and stir. Reduce heat to medium-low to maintain a gentle simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the noodles are just tender.
- Stir in the cream of chicken soup, butter, salt, and black pepper. Continue cooking over low heat, stirring until the butter is melted and everything is smooth and creamy, about 3 to 5 minutes.
- If the sauce becomes too thick, add a splash of extra chicken broth (or a little milk) until it reaches desired consistency.
- Spoon into bowls and serve hot. Garnish with fresh chopped parsley if desired.
Notes
Feel free to adjust the amount of black pepper based on your spice preference.
This dish can be made more hearty by adding cooked chicken or vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.