Name: Chicken Soup
Ingredients: beef soup stock; chopped chicken; rice; chopped vegetables; seasoning

Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Soup

Ingredients

Directions

Heat beef soup stock in a copper kettle.
Add chopped chicken, rice, chopped vegetables, and seasoning.
Bring the mixture to a boil.
Pour the soup into cans, seal them, and process.
Label and pack the cans into cases.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Beef + chickentop 4% of all pairs

Smell alikestrong

Cooked together2,148 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Chicken + ricetop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Beef + ricetop 10% of all pairs

Smell alikemoderate

Cooked together2,265 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).