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Chicken Soup

A chicken soup with small dumplings made from chicken meat, egg yolks, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Soup

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 ↓

Chicken Soup

Ingredients

Directions

Prepare

  1. Save the stock from the chicken used for salad.

  2. Boil the bones for an hour or more to make more stock.

Make and cook the dumplings

  1. Chop the chicken meat finely and season it highly.

  2. Add the beaten yolks and bread crumbs, and form into tiny balls.

  3. Drop the balls into the soup and boil for 6 minutes before serving.

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

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

  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. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 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

Egg yolks
Bind the chopped chicken into dumplings that hold their shape in the soup.
Bread crumbs
Absorb moisture and add body so the dumplings stay tender rather than dense.
Cooked chicken meat
Provides the savory, meaty flavor and the bulk of each dumpling.

The step that matters

Drop the balls into the soup and boil for 6 minutes before serving.. Egg yolks set when heated, so the dumplings firm up in the simmering broth. Boiling too hard or too long can toughen them and cause them to break apart.

“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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