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Chicken Cream Soup

A soup made from boiled chicken, eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Cream Soup

Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chicken Cream Soup

Ingredients

Directions

Make the broth

  1. Boil the chicken in 4 quarts of cold water until only 2 quarts remain.

  2. Remove the chicken to cool.

  3. Cool the soup.

  4. Skim the soup.

  5. Strain the soup into a soup kettle.

Finish the soup

  1. Chop the breast very fine.

  2. Mix the chopped chicken with the pounded yolks of the hard-boiled eggs.

  3. Season the soup.

  4. Add the chicken and egg mixture.

  5. Simmer for 10 minutes.

  6. Pour the soup into a tureen.

  7. Add the boiling milk.

  8. Serve.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Old fowl
Gives the soup its main chicken flavor and body as it simmers in water.
Hard-boiled eggs
Their pounded yolks thicken the soup and add a rich, creamy texture.
Milk
Adds creaminess and softens the flavor of the broth when added at the end.

The step that matters

Skim the soup. Skimming removes foam and fat that rise during simmering, keeping the broth clear and preventing a greasy or cloudy finish.

“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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