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Chicken Soup with Cooked Beef

A hearty soup made with beef, chicken, vegetables, and seasonings, served with dumplings or noodles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chicken Soup with Cooked Beef

Ingredients

Directions

Make the broth

  1. Place beef, chicken, and beef bones in a pot and cover with cold water.

  2. Cook for 1 hour.

  3. Add all vegetables and seasonings to the pot.

  4. Continue cooking slowly, just below boiling, for 3 more hours.

  5. Strain the soup into another pot, discarding the vegetables and meat.

Finish and serve

  1. Cook dumplings or noodles in the strained soup.

  2. Serve the meat separately with potatoes or alongside the soup with cooked vegetables.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Kohlrabi + kaletop 1% of all pairs
    Smell alikestrong
    Cooked together9 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Beef + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Beef
Gives the broth deep meaty flavor and body as it simmers for hours.
Beef bone
Releases gelatin and minerals into the broth, adding richness and a fuller mouthfeel.
Chicken
Adds savory flavor and body to the broth while it cooks slowly.
Potato
Adds starch and body to the soup, and can be served alongside the meat.

The step that matters

Keep the simmer just below boiling. A gentle simmer keeps the broth clear and prevents fat and proteins from emulsifying into a cloudy liquid. Rapid boiling over three hours would also toughen the meat and reduce the broth too quickly.

Swap the kohlrabi

How well each one fits the dish's main ingredients (beef, chicken, carrot, celery, parsley, potato, kale):

  1. Turnipfits better
  2. Leekfits better
  3. Parsnipfits better
  4. Kohlrabithe original

Fit is the average pairing score against beef, chicken, carrot, celery, parsley, potato, kale. 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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