Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Chicken Soup
Ingredients
Directions
Prepare
Cut the fowl into pieces as for frying.
Make the soup
Boil gently in 3 quarts of water until the meat is well cooked, skimming carefully.
Add 1 teacup of rice and season with salt to taste.
Optionally, add milk or cream.
Serve
Pick the meat from the bones and serve it with the soup or use it to make a salad.
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Old fowl
- Provides the meat and flavourful stock as it simmers slowly in water.
- Rice
- Absorbs liquid and thickens the soup as it cooks.
- Milk or cream
- Adds richness and a softer, creamier texture to the soup.
The step that matters
Skimming while the soup boils gently. Foam and fat rise to the surface as the meat cooks. Removing them keeps the broth clearer and less greasy, and a gentle simmer prevents the meat from toughening.
“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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