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Rice Soup with a Chicken

A simple soup of rice and chicken simmered in stock, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and chicken 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 ↓

Rice Soup with a Chicken

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the soup

  1. Rinse the rice and place it in a stewpan with the chickens and stock.

  2. Bring to a boil over low heat until the chickens are tender and the rice is cooked.

  3. Add more stock to fill the tureen as needed.

Serve

  1. Skim off any fat from the soup before serving.

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.

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. Rice + chickentop 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

Rice
Softens as it simmers, thickening the broth and giving the soup body.
Chickens
Release flavour and gelatin into the stock as they cook until tender.
Stock
Forms the liquid base that carries the flavour of the whole soup.

The step that matters

Bring to a boil over low heat until the chickens are tender and the rice is cooked. Keeping the heat low lets the chickens and rice cook gently without toughening the meat or breaking up the rice. Skimming fat before serving then keeps the broth clear and less greasy.

“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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