Recipe Background
Poor Man's Noodles hit the spot with egg noodles soaking up rich broth and butter.
The taste of Poor Man's Noodles takes me back to my first semester of college, when I was juggling studies, budget constraints, and a touch of homesickness. With my old trusty saucepan and a single electric hot plate, I had to get creative. That shared dorm kitchen was where I truly bonded with my neighbor Matt, a seasoned ramen aficionado who introduced me to the art of elevating simple noodles. We scrounged together ingredients: a carton of chicken broth, a bouillon cube, and those essential egg noodles, which were always on sale at the local store.
One chilly night, inspired by nostalgia and a rumbling stomach, I decided to recreate a heartier version. I added cream of chicken soup and a generous stick of unsalted butter. As we waited for the noodles to soak in all the goodness, Matt shared his pro tip: let the dish sit covered just a little longer so the noodles could absorb every drop. Sprinkling fresh parsley on top was my homage to my mother’s insistence on garnishing everything – it's the little flourish that always adds a bit of cheer. With an aroma so enticing that our entire floor came wandering to see what they might scavenge, I knew we’d struck gold. It wasn’t fancy, but it felt like home.
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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