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Chicken Cream Soup

A soup made with chicken broth, cream, finely chopped chicken, roux, salt, and pepper.

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

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken Cream Soup

Ingredients

Directions

Prepare the broth

  1. Prepare broth from the whole chicken.

Make the soup

  1. In a pot, combine the chicken broth and cream.

  2. Add the finely chopped chicken breast.

  3. In a separate pan, melt the butter and stir in the flour to create a roux.

  4. Add the roux to the soup to thicken it.

  5. Season with salt and pepper to taste.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 broth
Provides the main savory liquid base for the soup.
Cream
Adds richness and a smooth, creamy mouthfeel.
Chicken breast
Adds meaty body and texture to the soup.
Flour
Thickens the soup when cooked in butter as a roux.
Butter
Provides fat for cooking the roux and adds richness.

The step that matters

Adding the roux to the soup. Flour must be cooked in the melted butter to form a roux before it goes in, so it thickens smoothly. Added raw or in clumps, the flour can leave lumps and a pasty taste.

“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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