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Chicken Rice Soup

A hearty soup made with chicken, beef, vegetables, and rice simmered in a seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Rice Soup

Ingredients

Directions

Make the broth

  1. In a large pot, combine the chicken, beef, and cold water.

  2. Add the vegetables, salt, and pepper.

  3. Boil for 4 hours.

  4. Strain the broth.

Cook the rice

  1. In a separate pot, cook the rice slowly on the back of the stove for 1 hour.

Finish and serve

  1. Add the cooked rice to the strained broth 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.

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 + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

What each ingredient does

Chicken
Releases flavor and gelatin into the water during long simmering, giving the broth body and savory depth.
Beef
Adds meaty flavor to the broth as it simmers slowly in the water.
Rice
Absorbs broth and softens, adding starch that gives the soup a thicker, heartier texture.

The step that matters

Cook the rice separately and add it at the end. Rice keeps absorbing liquid and swelling as it sits. Cooking it in its own pot and adding it just before serving helps prevent it from turning mushy and overly thick in 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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