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Chicken with Noodles

A chicken stew with homemade noodles, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken with Noodles

Ingredients

Directions

Cook the chicken

  1. Place the chicken in a saucepan and cover with water.

  2. Add salt to taste.

  3. Stew gently until the chicken is tender.

  4. Remove the chicken.

Make the noodles

  1. For the noodles, mix one egg with enough flour to make a stiff dough.

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

  3. Fold one edge and roll it into a long roll.

  4. Cut thin slices across the roll with a sharp knife.

Finish and serve

  1. Add cream (or milk) and butter to the saucepan.

  2. Bring to a boil.

  3. Drop in the noodles a few at a time and boil for 15 minutes.

  4. Thicken the mixture.

  5. Return the chicken to the pan and let it simmer for 15 minutes.

  6. Serve everything together on a large platter.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Chicken
Provides the meat and flavourful cooking liquid that becomes the soup base.
Egg
Binds the flour into a stiff dough that holds its shape when rolled and cut.
Flour
Forms the structure of the noodles, setting firm when boiled.
Cream or milk
Adds richness and body to the broth, softening its flavour.
Butter
Adds fat for richness and a smooth, rounded mouthfeel to the soup.

The step that matters

Drop in the noodles a few at a time. Adding noodles gradually keeps the pot from cooling sharply and stops them clumping together, so each noodle cooks evenly through while the broth keeps boiling.

“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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