Skip to main content
Main

Chicken Broth

A clear soup made by simmering a whole chicken with water, rice or barley, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Chicken Broth

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Broth

Ingredients

Directions

Prepare

  1. Clean the chicken thoroughly and cut it into quarters.

  2. Place the chicken in a soup kettle with 3 quarts of water.

  3. Add 2 tablespoons of rice or pearl barley and salt to taste.

Cook

  1. Bring to a slow boil, skimming off any scum that rises.

  2. Once cooked, remove the chicken and place it on a dish.

Serve

  1. Garnish with parsley and serve with drawn butter.

  2. Serve the broth hot in a deep-covered china bowl or tureen.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Chicken
Gives the broth its main flavour and body as it simmers in the water.
Rice or pearl barley
Releases starch that thickens the broth slightly and adds a mild body.

The step that matters

Bring to a slow boil, skimming off any scum that rises. Scum is coagulated protein and impurities. Skimming as it rises keeps the broth clear and clean-tasting, and a slow boil avoids cloudiness from vigorous agitation.

“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.

More chicken broth recipes

for the Sick 3with Rice 3 See all 336 →

You might also like

Chicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesRice FrittersRice Fritters84 recipesChicken PanadaChicken Panada75 recipes