Skip to main content
Main

Chicken Rice Soup

A clear broth of chicken, tomatoes, carrots, celery, and rice, seasoned with bay leaf, peppercorns, and parsley.

From the Recipes Wiki (Fandom) · 16 ingredients
Jump to recipe ↓

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Chicken Rice Soup

Time1 hour

Ingredients

Directions

Prepare the chicken

  1. Wash the chicken thoroughly.

  2. Remove the skin and any pieces of fat.

  3. Pin the bay leaf to one onion quarter with the clove.

  4. Place the chicken in a large pot with the tomatoes, onion quarters, one carrot, celery leaves, and peppercorn bundle.

  5. Add 10 cups cold water and bring to a boil.

  6. Skim off the fat and foam that rise to the surface.

  7. Reduce the heat and simmer for 1 hour, skimming often to remove the fat.

  8. Remove the chicken from the broth and let cool.

Make the soup

  1. Strain the broth into a large saucepan, pressing the vegetables to extract the juices.

  2. Pull the chicken meat off the bones and shred or finely dice it.

  3. Add the rice, salt, and pepper to the broth and simmer for 10 minutes.

  4. Add the thinly sliced carrots and celery to the soup with the shredded chicken and half the parsley.

  5. Simmer the soup for another 10 minutes, or until the rice is tender.

  6. Correct the seasoning, adding salt and pepper to taste.

  7. Sprinkle with the remaining parsley and serve at once.

Nutrition, whole recipe (rough)

484Calories
39 gProtein
5 gFat
71 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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

    Shared aroma: myristicin (spice, warm).

  2. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

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

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

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

What each ingredient does

Chicken
Provides the meat and flavour for the broth, and the shredded meat for the soup.
White rice
Absorbs liquid as it cooks, thickening the soup and becoming tender.
Carrots
Add sweetness and firm texture to the soup.
Tomatoes
Add acidity and body to the broth as they cook.
Onion
Adds aromatic sweetness to the broth.

The step that matters

Skimming the broth. Removing the fat and foam that rise during simmering keeps the broth clear and prevents a greasy, cloudy soup.

Swap the clove

How well each one fits the dish's main ingredients (chicken, onion, tomato, carrot, celery, rice, pepper):

  1. Cuminfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against chicken, onion, tomato, carrot, celery, rice, 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

Tomato SoupTomato Soup526 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCarrot SoupCarrot Soup134 recipes