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Queen Soup

A soup of stewed chickens in veal broth with parsley, bread crumb, and pounded chicken meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Queen Soup

Ingredients

Directions

Prepare the chicken

  1. Skin and clean the chickens, washing them in warm water.

  2. Stew the chickens for an hour in the veal broth with the parsley.

Make the soup

  1. Remove the chickens and soak the crumb of the loaf in the broth.

  2. Cut the meat off the chickens, discard the skin, and pound the flesh in a mortar.

  3. Add the soaked crumb to the pounded meat.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  3. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  4. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  5. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

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

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

What each ingredient does

Chickens
Provide the main meat, whose flesh gives the soup its body and savoury flavour.
Veal broth
Serves as the cooking liquid, carrying flavour from the meat and parsley into the soup.
Crumb of a small loaf
Soaks up broth and swells, thickening the mixture and giving it a smoother, binding texture.
Parsley
Adds a fresh, green aroma to the broth during stewing.

The step that matters

Soaking the bread crumb. Dry crumb must absorb enough warm broth to soften fully. Starch in the bread swells and gelatinises as it takes up liquid, so it blends evenly into the pounded meat rather than leaving dry lumps.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, veal, meat):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits better
  4. Parsleythe original

Fit is the average pairing score against chicken, veal, meat. 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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