Skip to main content
Main

Chicken Noodle Soup

A soup made with homemade noodles and chicken stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicken Noodle Soup

Ingredients

Directions

Make the noodles

  1. In a mixing bowl, combine flour and salt.

  2. Incorporate eggs with your hands and knead until smooth.

  3. Roll the dough very thin and cut into strips with a sharp knife.

  4. Dry the noodle strips in the wind.

Finish the soup

  1. Add the dried noodles to the chicken stock and let simmer for 15 minutes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the flour into a smooth dough and add richness and structure to the noodles.
All-purpose flour
Forms the gluten network that gives the noodle dough its structure and chew.
Rich chicken stock
Provides the main liquid and savory flavor of the soup.

The step that matters

Rolling the dough very thin. Thin dough cooks through quickly in the simmering stock and keeps the noodles tender rather than dense or gummy. Dough that is too thick stays raw in the center and makes the broth cloudy with starch.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes