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Rice Soup, with Chicken

A soup made with rice, chicken, stock, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Chicken

Ingredients

Directions

  1. Blanch the rice in water.

  2. Put the rice into a saucepan with the chickens and stock.

  3. Boil very slowly until the chickens are tender and the rice is cooked.

  4. Add more stock to fill the tureen.

  5. Skim the 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).

  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

Rice
Thickens the broth as its starch releases during slow simmering, giving the soup body.
Chickens
Release flavor and gelatin into the stock during long, gentle cooking, enriching the broth.
Stock
Forms the liquid base that carries the flavor of the dish.

The step that matters

Boil very slowly. A gentle simmer keeps the chicken tender and the broth clear. A hard boil toughens the meat and emulsifies fat into the liquid, making the soup cloudy and 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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