I made chicken noodle soup the other night and included some of the fine noodles instead of the heartier noodles that I prefer. I was shocked at the small amount that was needed from the bag! Still had more than half a bag left and 2 more full bags in the pantry! I'll never use them up!
1/2 cup fine egg noodles
In large skillet, cook rice and noodles in melted butter or margarine, stirring frequently until rice and noodles are lightly browned.
Add water, onion and bouillon granules.
Bring to boil.
Reduce heat, cover and simmer 15 minutes until rice and noodles are tender.
Garnish with fresh parsley if desired.
I served this with grilled London Broil and steamed broccoli.
This recipe makes 4 hearty portions. Hubby and I have big appetites and usually when a recipe serves 4, we don't have any leftover. I had plenty of rice to put away!
I left off the fresh parsley, since we didn't have it, and I'm not much for garnishes when it's just the two of us for dinner.
The recipe calls for beef bouillon, but I cannot wait to try it with chicken bouillon next time!
Also, the recipe calls for the fine egg noodles, but I'm sure this would work great using the broken spaghetti, angel hair or vermicelli bits left at the bottom of the boxes. Save them up and use them for this recipe! I also think that orzo pasta would be a great match too! We always have a 1/2 a box or so left in the pantry!
This post is linked to Food On Fridays.