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Chicken Cream Soup

A creamy soup made with boiled chicken broth, eggs, bread crumbs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Cream Soup

Why it works: Pepper and celery match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Cream Soup

Ingredients

Directions

Prepare

  1. Heat the chicken broth to boiling.

  2. Boil the eggs for 25 minutes, then mash the yolks with the bread crumbs softened in a little milk.

Make and finish the soup

  1. Heat the cream until just below boiling, then gradually stir it into the egg and bread crumb mixture.

  2. Pour the mixture into the boiling chicken broth and cook for 5 minutes.

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.

  1. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: ethyl caproate (fruity).

  4. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

  5. Bread + celerytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,110 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Mashed yolks thicken the soup and give it a rich, smooth body.
Bread crumbs
Soaked in milk and mashed, they help bind and thicken the soup.
Rich cream
Adds fat for a smooth, creamy texture and a mellow flavour.
Chicken broth
Forms the liquid base of the soup and carries its savoury flavour.

The step that matters

Adding the cream and egg mixture to the broth. Stirring the cream in gradually and keeping it below boiling helps prevent the egg proteins from scrambling, which would leave the soup grainy.

Swap the celery

How well each one fits the dish's main ingredients (chicken, cream, bread, egg, pepper):

  1. Nutmegfits better
  2. Parsleyfits about as well
  3. Garlicfits about as well
  4. Celerythe original

Fit is the average pairing score against chicken, cream, bread, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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