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Noodle Soup

A soup made with boiled chicken, egg and flour noodles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and flour 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 ↓

Noodle Soup

Ingredients

Directions

Prepare the chicken and broth

  1. Boil the chicken until tender and set aside.

  2. Season the broth.

Make the noodle dough

  1. In a bowl, beat the eggs and add enough flour to make a very stiff dough.

  2. Work the dough until it resembles nice butter.

  3. Roll the dough as thin as possible and let it dry slightly.

Cook and serve

  1. Bring the broth to a boil.

  2. Cut the dough into fine strips and drop them into the boiling broth.

  3. Stir for a few seconds until the noodles rise to the top.

  4. Serve immediately.

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. Egg + flourtop 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).

Egg and flour 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 stiff dough and add richness and structure to the noodles.
Flour
Forms the gluten structure of the dough that holds the noodles together while cooking.
Chicken
Provides the main flavor and body of the broth.

The step that matters

Rolling the dough thin and drying it slightly. Thin dough cooks through quickly in the broth, while a slightly dry surface keeps strips from sticking together and turning gummy. Too thick or too moist a dough makes dense, pasty noodles.

“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.

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