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Chicken Soup with Beef Extract

A simple chicken soup flavored with beef extract, cream, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and beef 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 with Beef Extract

Ingredients

Directions

  1. Heat the chicken stock in a pot until it reaches a boiling point.

  2. Add the beef extract, cream, salt, and pepper to the boiling stock.

  3. Stir well and serve hot.

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 + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

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

  2. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: piperonal (bitter, coconut).

  4. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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 stock
Forms the liquid base of the soup and carries its savory flavor.
Beef extract
Adds concentrated savory, meaty depth to the broth.
Cream
Adds richness and a smoother, rounder mouthfeel to the soup.

The step that matters

Adding the cream to the boiling stock. Dairy cream can curdle or separate when it meets very hot, boiling liquid, especially if the stock is acidic or the cream is cold. Adding it as the stock is just off the boil and stirring steadily helps keep the soup smooth.

“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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