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Chicken Broth

A clear soup made by simmering chicken and rice in water, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chicken Broth

Why it works: Chicken and rice 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 ↓

Chicken Broth

Ingredients

Directions

  1. Place the cut-up chicken in a pot with 2 quarts of water.

  2. Add 2 tablespoons of rice and salt to taste.

  3. Bring to a boil and simmer for 2 hours.

  4. Strain the broth through a sieve.

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. Chicken + ricetop 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

Chicken
Provides the meat, bones and collagen that give the broth its flavor and body.
Rice
Releases starch as it cooks, adding slight thickness and body to the broth.

The step that matters

Simmer gently for 2 hours. A rolling boil makes the broth cloudy and can toughen the meat, while a gentle simmer extracts flavor cleanly and keeps the liquid clear.

“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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