Savor these rich, comforting Amish-style Hot Buttered Noodles, cooked directly in savory chicken broth for a naturally glossy, self-emulsifying sauce.
- Starch Preservation: Cooking the noodles directly in broth and butter instead of draining preserves every molecule of starch, creating a naturally glossy, self-emulsifying sauce.
- The Passive Hydration Method: Turning off the heat and covering the pot allows the egg noodles to gently hydrate without overcooking, preventing them from turning mushy.
- Fat-First Infusion: Boiling the butter with the broth coats the noodles immediately, ensuring the rich dairy fat clings to every noodle ridge.
I remember sitting at a heavy oak table in Lancaster County, watching steam rise from a chipped ceramic bowl while rain drummed against the windowpane. My fork sank into a mound of thick, yellow ribbons that were slick with butter and smelled intensely of rich chicken stock.
It was a revelation of simplicity. These weren't the sad, watery noodles drained in a colander and tossed with a cold pat of butter that I grew up with.
This was different.
The magic lies in the starch gelatinization that happens when you skip the traditional boiling-and-draining method entirely. By cooking the wide egg noodles directly in a measured amount of liquid, the starch released from the pasta doesn't wash down the sink; instead, it binds with the melted butter and chicken broth to form a velvety, self-emulsifying sauce that clings to every single noodle.
For this to work beautifully, you need a heavy-bottomed pot—like a Le Creuset Dutch oven—which has the thermal mass to hold heat during the passive resting phase. I also highly recommend using Diamond Crystal kosher salt (1 teaspoon in this recipe equals about a half-teaspoon of standard table salt) because its fluffy crystals dissolve evenly without creating harsh, salty pockets.
If you use a thin aluminum pot, the liquid cools down too quickly, leaving you with chalky, half-cooked noodles swimming in a watery puddle.
Don't let that happen.
As the pot sits covered on the stove, you'll watch the liquid disappear as the noodles plump up, turning a gorgeous shade of deep ivory. When you lift the lid, a cloud of savory, buttery steam will hit your face, and a quick stir with a wooden spoon will reveal a glossy, decadent side dish that's ready whenever you are.
These noodles are a spectacular canvas for rich mains, especially when smothered in a ladle of Country-Style Hamburger Gravy or served alongside tender Smothered Pork Chops.
Hot Buttered Noodles
Ingredients
- 4 cups chicken broth
- 1/2 cup (1 stick) butter
- 1 teaspoon salt
- 1/2 teaspoon dried parsley (optional)
- 12 ounces wide egg noodles
Directions
- In a heavy-bottomed pot, combine the chicken broth, butter, and salt, bringing the mixture to a rapid, rolling boil over high heat.
- Stir in the wide egg noodles and boil them uncovered for 5 minutes, stirring occasionally to prevent any sticking.
- Turn off the stove burner entirely, stir in the dried parsley if using, and immediately cover the pot with a tight-fitting lid.
- Allow the pot to sit undisturbed for 20 minutes so the noodles can absorb the savory broth and become tender; give them a gentle stir once or twice during the first 10 minutes to ensure they remain separated.
Notes
Keep these tips in mind for the absolute best results:
- Salt Adjustments: This recipe is written using Diamond Crystal kosher salt. If you are using Morton's kosher salt or standard table salt, cut the measurement in half (use 1/2 teaspoon) to avoid over-salting the dish.
- Do Not Rinse: The starch released during the initial boil is essential for creating the creamy, emulsified butter sauce. Rinsing would strip this starch away, leaving you with greasy, separated butter at the bottom of your pot.
- Watch the Heat: Monitor the heat during the initial 5-minute boil. If your stove runs exceptionally hot, the broth can evaporate too quickly before the noodles have a chance to release their starches, which can cause the bottom layer to scorch. Keep it at a moderate boil, not a violent eruption.
- Reheating Revitalizer: Leftovers will tighten up significantly in the fridge as the starches cool and gel. To revive them, splash in a tablespoon of broth or water before reheating to loosen the sauce back to its original glossy state.
- Broth Quality: Opt for a low-sodium chicken broth or high-quality bone broth. Since the liquid is fully absorbed rather than drained, any excess sodium in the broth will be concentrated in the final dish.
Serving Suggestions
These rich, comforting noodles pair beautifully with dishes that offer a savory contrast or a bright, acidic bite to cut through the buttery starch.
- Serve them under a generous portion of Fried Pork Chops with Pan Gravy, letting the savory drippings mingle with the buttery noodles.
- Pair with a side of smoky, vinegar-splashed Southern Cooked Cabbage to provide a sweet, tender-crisp textural contrast.
- Ladle a rich beef stew or pot roast directly over a wide shallow bowl of these noodles, allowing the deep umami flavors to soak into the egg pasta.
- Toss with roasted broccoli or asparagus and a squeeze of fresh lemon juice to cut through the heavy dairy fat with a bright, clean finish.
Storage and Reheating
Store leftovers wisely.
Transfer any remaining noodles to an airtight glass container and refrigerate for up to four days. After 24 hours in the fridge, you'll notice the butter has solidified and the noodles have absorbed every last drop of moisture, making them look a tad dry and clumped together.
Do not panic, as this is completely normal. The starch gelatinization reverses slightly when cold, but it is easily restored with gentle heat.
To reheat, scoop the noodles into a skillet over medium-low heat, splash in two tablespoons of chicken broth or whole milk, and stir gently as the butter melts. The sauce will magically re-emulsify, clinging to the noodles just as beautifully as it did on day one. Avoid the microwave if possible, as uneven heating can cause the butter fat to separate and leave you with a greasy plate.
Ingredient Substitutes
If you need to swap ingredients, use these precise conversions to maintain the delicate balance of starch and liquid:
- Chicken Broth → Vegetable Broth or Beef Broth: Swap at a 1:1 ratio (4 cups). If using beef broth, expect a much deeper, earthier flavor profile that pairs exceptionally well with beef tips.
- Wide Egg Noodles → Fettuccine or Penne: Use 12 ounces of standard semolina pasta, but increase the passive resting time by 5 minutes, as semolina has a stronger protein matrix and takes slightly longer to hydrate without active heat.
- Salted Butter → Unsalted Butter + Extra Salt: Swap 1/2 cup of salted butter for 1/2 cup of unsalted butter, and add an extra 1/4 teaspoon of kosher salt to the boiling broth to compensate.
- Dried Parsley → Fresh Chives or Dill: Replace 1/2 teaspoon of dried parsley with 1 tablespoon of finely minced fresh chives or dill, folded in right before serving for a bright, herbaceous lift.
There is a quiet, unmatched magic in a pot of noodles that cooks itself while you set the table. It is the ultimate low-effort, high-reward side dish that feels like a warm hug on a rainy afternoon. Keep a bag of egg noodles in your pantry, and comfort is never more than thirty minutes away.
