This recipe has been all over social media lately, and for good reason too!

It’s delicious. Easy to make, filling, and pretty inexpensive. It would make an awesome addition to a potluck, to your weekly meal rotations, and the best part is, it reheats really well- if you have any leftovers.

The name comes from the types of noodle dishes served at cafeteria-style restaurants across the south, where the recipe originates.

Ingredients 

• 1 quart (4 cups) chicken broth/stock
• 1 tablespoon better than bouillon- Chicken flavor
• One can of cream of chicken soup 
• 1 pound package of egg noodles 
• Salt and pepper to taste 

Optional but pretty good with the recipe: 2 cups of frozen carrots and peas 

Directions 

1. In a medium-sized pot bring broth, cream of chicken soup, and better than bouillon to a gentle boil.
2. Add egg noodles, turn off stove, cover pot with lid. Leave to cook off heat for about 10 minutes. 
3. After 10 minutes, stir taste, and add salt and pepper as needed. Optional- Add frozen vegetables, and stir to combine. 
4. Allowed to sit undisturbed for an additional five minutes, stir and taste adjust seasonings as necessary. 

Serves 6 to 8 as a side or 4 to 6 as a main dish. If you want to add a little extra protein, add one cup, of diced or shredded cooked chicken while adding the noodles. 

Both of my kids really liked these noodles, and I took leftovers to work for lunch. Everyone commented how good they smelled.