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Chicken Panada Soup

A soup made with chicken broth, minced chicken, bread crumbs, eggs, milk, butter, pepper, salt, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chicken Panada Soup

Ingredients

Directions

Prepare

  1. Remove the fat from the cold chicken broth and heat it to boiling.

  2. Add the finely minced chicken to the boiling broth, season with pepper and salt, and simmer for one hour.

Make the egg and milk mixture

  1. In a separate bowl, pour the boiling milk over the beaten eggs and stir for two minutes over low heat.

  2. Add the butter to the egg mixture and stir until melted, then mix in the bread crumbs.

Combine and serve

  1. Remove from heat and pour the soup through a colander into a tureen, pressing the meat through the holes.

  2. 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

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

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

What each ingredient does

Chicken broth
Forms the liquid base of the soup and carries the flavour of the chicken.
Minced chicken
Provides the main body and protein of the soup once pressed through the colander.
Bread crumbs
Thicken the soup and give it a soft, smooth body as they absorb liquid.
Eggs
Enrich the soup and help thicken it as they cook gently in the hot milk.
Milk
Adds creaminess and softness, mellowing the flavour of the soup.
Butter
Adds richness and a silky mouthfeel to the egg and milk mixture.

The step that matters

Cooking the eggs into the milk over low heat. Eggs can curdle or turn grainy if they get too hot or cook too fast. Stirring gently over low heat lets the proteins set smoothly, keeping the mixture silky and well blended into the soup.

Swap the mace

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

  1. Parsleyfits better
  2. Nutmegfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against chicken, bread, egg, milk, pepper, butter. 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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