Skip to main content
Main

Chicken Cream Soup

A soup made with chicken stock, cream, eggs, bread crumbs, salt, pepper, and celery seed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Chicken Cream Soup

Why it works: Pepper and celery match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Cream Soup

Ingredients

Directions

  1. Heat the chicken stock to a boiling point.

  2. Boil the eggs for 25 minutes, then mash them with the softened bread crumbs.

  3. Heat the cream until it is near boiling, then gradually stir it into the egg and bread crumb mixture.

  4. Pour the mixture into the boiling stock and cook for 5 minutes.

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. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  4. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

  5. Bread + celerytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,110 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Chicken stock
Forms the liquid base of the soup and carries its savory flavor.
Cream
Adds richness, fat and a smooth, velvety body to the soup.
Eggs
Bind with the crumbs and cream and thicken the soup as they set with heat.
Bread crumbs
Absorb liquid and help the boiled eggs blend into a thicker, smoother mixture.

The step that matters

Stirring the hot cream into the egg mixture. Adding the cream gradually, while stirring, warms the eggs slowly so they blend in smoothly. Adding it quickly can scramble the eggs into lumps.

Swap the celery

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

  1. Nutmegfits better
  2. Parsleyfits about as well
  3. Garlicfits about as well
  4. Celerythe original

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

You might also like

Brown BreadBrown Bread461 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCream of Celery SoupCream of Celery Soup113 recipes