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Noodle Soup

A chicken broth noodle soup with egg, milk, and flour noodles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Noodle Soup

Ingredients

Directions

Make the broth

  1. Boil the chickens until the broth is rich and flavorful.

Make the noodles

  1. In a bowl, mix the eggs, salt, and milk.

  2. Add flour gradually until a stiff dough forms.

  3. Roll out the dough into two thin sheets and let them dry.

  4. Once dry, stack the sheets, roll them tightly, and cut into thin ribbons.

Cook and serve

  1. Add the noodles to the boiling broth and cook for 20 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. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: acetaldehyde (pungent, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Chickens
Release flavor and gelatin into the broth, giving the soup its body and richness.
Eggs
Add structure and richness to the dough, helping the noodles hold their shape.
Flour
Forms the gluten network that gives the dough its stiffness and chew.
Milk
Adds moisture and tenderness to the dough.

The step that matters

Drying the dough sheets. The dough must be dry enough to roll and cut cleanly. If it stays damp, it sticks and tears, and the flour-egg structure will not set properly, so the ribbons can turn gummy in the broth.

“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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