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Chicken Corn Soup

A soup made with shredded chicken, corn kernels, and small dough cubes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and corn are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,666 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Chicken Corn Soup

Ingredients

Directions

Prepare

  1. Boil the chicken until tender, then remove the bones and shred the meat.

  2. In a bowl, mix the egg and flour to form a smooth dough.

  3. Roll out the dough and cut it into small dice.

  4. Score the corn and cut it off the cobs.

Make the soup

  1. Add the chicken, corn, and diced dough to the chicken broth and boil until the corn is soft.

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 + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

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

  5. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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
Supplies the meat and flavorful broth that form the body of the soup.
All-purpose flour
Forms the dough pieces that set into tender bites and slightly thicken the soup.
Egg
Binds the flour into a smooth dough and adds richness to the dough pieces.
Corn
Adds sweetness and soft texture to the soup.

The step that matters

Cooking the diced dough fully. The diced dough is raw flour and egg when added to the broth. It needs to boil long enough to set and cook through, or it will taste pasty and floury.

“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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