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Chicken Soup

A soup made from a chicken carcass, rice, and optional gravy, seasoned with salt and pepper.

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 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 Soup

Ingredients

Directions

Prepare the stock

  1. Save the liquid from boiling the chicken.

  2. The next day, crack the carcass into pieces.

  3. Place the carcass in a kettle with the saved liquid.

  4. Add any leftover gravy or dressing.

Simmer and finish

  1. Stir in 4 tablespoons of rice and bring to a slow boil.

  2. Cover and boil gently for 10 minutes.

  3. Transfer to a Caloric cooker and leave for 4 hours or more.

  4. Strain, season with salt and pepper, and serve.

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).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken carcass
Releases gelatin and flavour into the liquid, giving the soup body and savoury depth.
Rice
Thickens the broth slightly as its starch releases during simmering.
Leftover gravy or dressing
Adds extra savoury flavour and richness to the broth.

“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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