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Chicken Cream Soup

A soup made from simmered chicken carcass, water, onion, thickened with rice flour, enriched with egg yolk and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Chicken Cream Soup

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 ↓

Chicken Cream Soup

Ingredients

Directions

Make the broth

  1. Simmer the chicken carcass with water and onion for 1 hour.

  2. Strain the mixture and thicken the broth with blended rice flour.

  3. Bring the soup to a boil.

Finish and serve

  1. Pour the hot soup over the egg yolk and cream in a heated tureen.

  2. Serve with fried croutons of bread.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

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

What each ingredient does

Chicken carcass
Releases flavour and gelatin into the water, giving the broth its body and taste.
Rice flour
Thickens the broth as its starch swells with heat, giving a smooth, light body.
Egg yolk
Enriches and thickens the soup when hot liquid is poured over it, adding richness.
Cream
Adds fat and richness, softening the flavour and giving a silky mouthfeel.

The step that matters

Pouring the hot soup over the egg yolk and cream. If the soup is too hot or added too quickly, the egg yolk can scramble and curdle. Warming the yolk gently by adding hot liquid slowly, while stirring, keeps the soup smooth and creamy.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, egg, cream, rice, flour, onion):

  1. Turmericfits better
  2. Garlicfits better
  3. Capersfits better
  4. Parsleythe original

Fit is the average pairing score against chicken, egg, cream, rice, flour, onion. 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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