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Home Made Chicken Noodle Soup!

"This is an easy-to-make recipe from my Hungarian mother. No stock, no bouillon, and some peppercorn and parsnip are used for a bit of bite. If you don't have a metal tea-ball or herb bag, you can seal the peppercorn in a piece of cheesecloth tied with some kitchen twine. This way we get all of the pepper and none of the hassle. Keep noodles and soup separate until serving. If you mix the noodles in with the broth, they will get soggy and overcooked. If you have leftovers, store the noodles and soup separate or make a new batch of noodles the next day."

By allrecipes · From Open Recipes · 10 ingredients
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Why it works: Chicken and onion are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 17,808 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

The recipe

6 servings
Prep20 min
Cook1 hr

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Put the whole chicken in a large pot with the peeled onion and the black peppercorns. Cover with water, bring to a boil over high heat, then reduce to a gentle simmer.

  2. Simmer partly covered for 35 minutes, skimming off any foam from the surface.

  3. Check that the thickest part of the chicken, away from the bone, reads 165°F (74°C). If not, simmer 5 more minutes and check again.

  4. Lift the chicken onto a cutting board and let it cool slightly. Remove the onion and peppercorns from the broth with a slotted spoon and discard them.

  5. Pull the meat from the chicken, discarding the skin and bones, and shred it into bite-size pieces.

  6. Return the broth to a simmer. Add the carrots, parsnips and celery and cook for 10 minutes until tender.

  7. Add the egg noodles and cook for 8 minutes, or until tender. Stir the shredded chicken back into the pot and heat through.

  8. Stir in the parsley, season with salt to taste, and serve hot.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + oniontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + parsniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,096 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Celery + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together6,805 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (chicken, carrot, parsnip, celery, egg, parsley):

  1. Potatobetter flavor fit
  2. Leekbetter flavor fit
  3. Capsicumbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against chicken, carrot, parsnip, celery, egg, parsley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).