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Noodle Soup

A soup made by simmering whole chickens with bread dressing, then adding noodles and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,258 recipes. Both carry ethyl caproate, which smells fruity. The science ↓

Noodle Soup

Ingredients

Directions

Prepare and simmer

  1. Prepare the chickens for roasting and fill them with bread dressing.

  2. Place the chickens in a pot and cover with boiling water.

  3. Simmer until tender enough to easily run a fork through.

Finish

  1. Brown the chickens in the oven for serving.

  2. Stir 1 pint of prepared noodles into the chicken broth.

  3. Season with pepper and coarse sea salt.

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 + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Whole chickens
Provide the meat, which becomes tender through slow simmering in liquid.
Bread dressing
Fills the birds, adding flavor and soaking up some of the juices.
Prepared noodles
Absorb broth and soften, adding starch and body to the soup.

The step that matters

Browning the chickens. The birds are already cooked by simmering, so browning is only for color and roasted flavor. Browning happens through the Maillard reaction at high dry heat. Too long in the oven can dry out the meat.

“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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