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Ingredients50 m servings 260
Original recipe yields 6 servings
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
- Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.
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- Cook's Note:
- You can use 1 chicken bouillon cube instead of granules, if preferred.
Per Serving: 260 calories; 6.7 40.6 8.7 61 727 Full nutrition