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Chicken Broth

A chicken broth with rice, eggs, butter, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Chicken Broth

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Broth

Ingredients

Directions

Prepare the chicken

  1. Clean and wash chicken.

  2. Truss chicken, binding legs and wings closely to sides.

  3. Set aside giblets.

  4. Place chicken in pot with 4 quarts cold water.

  5. Cook gently until liquid reduces by one-third.

Cook the rice and chicken

  1. Soak rice in a little water for 1 hour.

  2. Add rice to pot.

  3. Boil until chicken tender and rice soft.

  4. Remove chicken.

  5. Wipe off rice grains.

  6. Wash chicken with butter, salt, and pepper.

  7. Keep chicken warm over boiling water.

  8. Season soup with salt and pepper.

  9. Simmer for 10 minutes.

  10. Strain out rice.

  11. Keep rice warm.

Finish the soup

  1. Return soup to pot.

  2. Stir in hot milk.

  3. Stir in cornstarch mixture.

  4. Stir in minced parsley.

  5. Bring to a boil.

  6. Gradually pour soup over beaten eggs while stirring.

  7. Cover for 3 minutes.

  8. Pour into 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 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 the flavorful broth that forms the base of the soup.
Rice
Softens during cooking and adds body and starch to the soup.
Butter
Adds richness and fat, carrying flavor across the chicken's surface.
Milk
Adds creaminess and mild sweetness, softening the broth's savoriness.
Cornstarch
Thickens the soup as it heats, giving it a smoother body.
Eggs
Enrich and thicken the soup when gently heated, adding richness and body.

The step that matters

Pouring the soup over the beaten eggs. Adding hot soup slowly while stirring gradually warms the eggs so they blend in smoothly. Pouring too fast or without stirring can scramble the eggs into curds.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, rice, butter, pepper, milk, egg):

  1. Cinnamonfits about as well
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against chicken, rice, butter, pepper, milk, egg. 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.

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