Poor Man's Noodles

Diner-StylePastaStove-Top
Time :45 minutes
Yield :6 servings
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The Scoop

Meet the noodles that prove you don’t need a loaded pantry to eat like royalty.
Poor Man’s Noodles are pure comfort in their simplest form: tender egg noodles soaking up buttery, creamy chicken broth until every bite is rich, savory, and ridiculously satisfying. It’s the kind of budget-friendly bowl that makes you wonder why you ever bothered with complicated dinners.
Cheap? Absolutely! Sad? Not even remotely!
Hack it:
Don’t rinse the noodles after cooking; the starch helps create that silky, cling-to-every-noodle texture.
Let the noodles sit covered after cooking. This is where they soak up all that buttery broth and become properly luxurious.
Stir the cream of chicken soup in thoroughly, so it dissolves into the broth instead of leaving little creamy islands behind.
Taste before adding salt. The bouillon and soup already bring plenty of seasoning to the party.
Add black pepper generously if you like a little extra bite against the rich, creamy noodles.
A handful of fresh parsley at the end makes this humble bowl look like it put in considerably more effort than it actually did.
Leftovers:
Creamy Chicken Noodle Bake: Stir in shredded chicken and a handful of cheese, transfer to a baking dish, and bake until bubbly.
Cheesy Noodle Skillet: Reheat the noodles with shredded cheddar and a splash of milk for an easy stovetop comfort meal.
Chicken Noodle Soup: Add leftover noodles to chicken broth with shredded chicken and vegetables for a quick soup.
Crispy Noodle Cakes: Mix chilled noodles with an egg and a little cheese, then pan-fry until golden and crisp on both sides.

Ingredients

  • 1 (32-ounce) carton chicken broth
  • 1 chicken bouillon cube
  • 1 (16-ounce) package long egg noodles
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 stick unsalted butter
  • salt, to taste
  • black pepper, to taste
  • fresh parsley, optional, to taste, chopped, for garnish

Directions

  • In a large pot with a lid over medium heat, add the broth and the bouillon cube and bring the mixture to a boil, while stirring occasionally.
  • Add the noodles to the broth mixture and stir to combine.
  • Bring the noodle mixture to a boil.
  • Add the cream of chicken soup to the noodle mixture and stir well to combine.
  • Bring the noodle mixture to a boil and cook it for 2 minutes.
  • Transfer the pot from the heat.
  • Add the butter to the noodle mixture and stir well to combine.
  • Cover the pot with the lid and allow the noodle mixture to sit until the noodles are tender and the liquid has been absorbed, about 20 minutes.
  • Season the noodle mixture with the salt and the black pepper.
  • Serve garnished with the parsley.
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