Skip to main content
Main

Cream Op Chicken Soup

A creamy chicken soup with rice, flour, butter, and sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Cream Op Chicken Soup

Ingredients

Directions

Make the broth

  1. Boil the chicken pieces until tender, then strain the broth.

  2. In the broth, add the boiled rice.

Finish the soup

  1. In a separate bowl, mix the flour with the butter until smooth.

  2. Add the flour mixture to the broth along with salt, pepper, and paprika.

  3. Stir in the sweet cream and heat through 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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and butter 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 the flavourful broth that forms the base of the soup.
Boiled rice
Adds body and bulk, thickening the soup and giving it a more substantial texture.
Flour
Thickens the soup when cooked with butter, giving it a smooth, creamy body.
Butter
Adds fat and richness, and combines with the flour to form a smooth thickening base.
Sweet cream
Adds richness and a creamy mouthfeel to the finished soup.

The step that matters

Stir in the sweet cream and heat through before serving. Cream can curdle or separate if it boils hard or heats too fast. Gentle heating keeps the soup smooth and creamy.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesRice FrittersRice Fritters84 recipes