Also called Amish Noodles, these wide egg noodles are cooked in savory chicken broth and creamy butter with a supper easy "walk away" recipe.
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Hot savory noodles cooked in chicken broth and dripping in butter is such a simple comfort food! You can have these as a main dish or as a side. Or because it's raining on a Tuesday afternoon and you just want some, dang it.
What I love most about this recipe is how you cook them! Once you boil the noodles for a few minutes, you just put the lid on and walk away.
And then you can finish everything else you’re cooking, set the table, fold some laundry, feed the dog and check your email and not have to worry with them. They’re ready when you are.
HOW TO MAKE HOT BUTTERED NOODLES
The full, printable recipe card is below, but at a glance, look how easy this recipe is!
- Bring broth, butter, salt and garlic to a boil.
- Add noodles then cook for 5 minutes.
- Turn off heat, cover and let noodles set for 20 minutes.
- Stir then serve!
I also like that the recipe makes a big batch because they refrigerate beautifully. I make these once and then serve them twice. I'll make these one a Sunday then have the leftovers again later in the week with another meal.
I've also added shredded chicken to the leftovers and called it supper!
And I like that you can change up the broth to go with whatever else you’re cooking. I usually use chicken broth but have used both vegetable and beef and all three are fantastic.
Recipe for Hot Buttered Noodles
Hot Buttered Noodles
Also called Amish Noodles, these wide egg noodles are cooked in savory chicken broth and creamy butter with a supper easy "walk away" recipe.
Ingredients
- 4 cups chicken broth
- 1/2 cup (1 stick) butter
- 1 teaspoon salt
- 1/2 teaspoon dried parsley (optional)
- 12 ounces wide egg noodles
Instructions
- In a large pot, bring broth, butter and salt to a full, rolling boil.
- Add noodles then boil, uncovered, for 5 minutes; stirring occasionally.
- Turn off heat, stir in parsley then cover pot.
- Let noodles set for 20 minutes or until tender and most of the broth has been absorbed. Stir once or twice the first 10 minutes to make sure the noodles don’t stick to the bottom of the pan.
Notes
- Use any type of broth with this recipe.
- If substituting bullion for chicken broth, omit salt (then add to taste if needed).
- Different size noodles require varying times become tender. If using regular noodles, check at 15 minutes. Wide, dumpling and homestyle noodles should be ready after 20 minutes.
- 1 32-oz carton of broth is 4 cups.
Thanks for a great recipe! I've cooked my wide egg noodles this way for years -the METHOD, anyway, This is an absolutely delicious upgrade to one of my favorite stand-by sides. YUM!!
ReplyDeleteDang... These sound awesome! I've made buttered egg noodles for years, but never cooked like this. Guess what I will be making this weekend ?!
ReplyDeleteThis is a fantastic way to cook noodles...... gotta try this. I have an electric stove, after turning off heat do I leave pan on burner (it still has lots of heat) or move off the burner? Thanks
ReplyDeleteYou can leave them on the burner. I have an electric stove too. When I grow up I'm going to get a gas stove.
DeleteWhat do you usually serve with these?
ReplyDeleteOh gosh, just about anything... pork chops, baked chicken, smoked sausage, etc. It's just a good side dish!
DeleteI'm serving with lamb chops and I think think this time I'll throw a little fresh spinach in the pan for the last 20-25minutes. Thoughts?
DeleteI'm always up for adding fresh vegetables to anything!
DeleteWow. How delicious buttered noodles. I love to savor them .
ReplyDeleteThese were delicious; so much better than a packaged side dish.
ReplyDeleteI gotta give you props. this is the only way im cooking pasta from now on. it has worked on bow tie, penne, egg noodles, even spaghetti. it adds so much flavor to pasta that is usually pretty flavorless as it is. i even use boullion cubes instead of boxed broth to bump up the chicken flavor. good job. im hooked on the method.
ReplyDeleteMy favorite comfort food! My daughter asks for these as a meal. We always top with Parmesan cheese. We both love to add peas for protein. Also use low or no salt broth. Oh and pepper, tons of pepper!
ReplyDeleteCan anyone tell me if they have ever had any leftovers?? LOL I'm a one-person 2-cat household and would like to try this. Obviously won't be eating all of it in one sitting but wondered what the texture is like after being in the fridge and re-warmed in the micro.
ReplyDeleteJust two of us in our house (and one dog), and I can tell you that we have enjoyed these noodles the next day, warmed in the micro.
Deletecan you use this recipe with another noodle? I am gluten-free and I'm not sure if there is a gluten-free egg noodle.
ReplyDeleteI am GF also and use GF pasta in all recipes that calls for pasta. There are GF egg noodles. If you are having trouble finding them in your area, Amazon normally has them. My all time favorite GF pasta is Tinkyada Pasta Joy, because it cooks just like regular pasta without falling apart. I am not sure they have an egg noodle one though. I would use this recipe with one of their other pastas. I convert all recipe ingredients to GF when making dishes.
DeleteWas wondering will the noodles be at a good temp to enjoy after sitting that long in the pot?
ReplyDeleteAbsolutely! They sit covered, on the burner so they are plenty hot when it's time to eat!
DeleteThese are SO good. No, they are superb! OK, what is better than that? Have shared this recipe with several friends via a link to your website - ALL rave reviews. Love your website. So very many great recipes. I have both of your cookbooks, and they are treasures! Thank you!
ReplyDeleteJust like my Grandmother used to make for us! Yum!
ReplyDeleteI had not tried Egg Noodles by this method, but they turned out REALLY good. Kicks a simple staple up a notch or two. Egg Noodles were a frequent dish in the lean years of college and just married. Brown some smoked sausage, onion and bell peppers and stir into the cooked noodles for a cheap and filling comfort food meal in 15 minutes flat.
ReplyDeleteHow many servings?
ReplyDelete10 or so I guess
DeleteCould you throw in cream of mushroom soup and hamburger meat?
ReplyDeleteThese are THE BEST noodles. Of course, how can you go wrong with a stick of butter?! I've made them with both chicken broth and beef broth -- so delicious. Such a simple side dish but it just raises the bar on the meal. Thank you!
ReplyDeleteVariations on a theme: I couldn't find egg noodles, so I used ordinary macaroni. I ran out of chicken bouillon, so I added a "beef, bacon and cheddar" seasoning which is flavourful, but a bit salty. I also added 1 teaspoon of poppy seeds. WOW!! Served with Mom's own recipe of oven-baked boneless, skinless chicken thighs. Roasted red pepper corn chips added a pop of colour, and this was well, superlative! A KEEPER!
ReplyDeleteI'm 60 years old and I had never tried this cooking method. Needless to say, my family and I had been missing out on absolute deliciousness. I make a lot of my own stock and usually save it for special recipes. This is a special recipe! Followed exactly (my noodles were in a 16 oz. bag and it worked fine) and looking forward to using it as a base for many outstanding meals. Thanks for sharing.
ReplyDeleteYour recipe turned out to be an outstanding way to use up some leftover broth from St. Patrick's Corned Beef!
ReplyDeleteI bet that was AMAZING!
DeleteThis looks so delish. Egg noodles are my absolute favorite food. I will be trying this for sure very soon.
ReplyDelete