0 from 222 votes
Amish Egg Noodles
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 6 servings
Calories: 328 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- lightly adapted from food.com
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
77mg
(26%)
Sodium
758mg
(32%)
Potassium
266mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
400IU
(8%)
Vitamin C
10.3mg
(11%)
Calcium
41mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 77mg | 26% |
| Sodium | 758mg | 32% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.