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Chicken Broth

A clear soup made by simmering a whole chicken with water, rice, and optional milk and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Broth

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chicken Broth

Ingredients

Directions

Make the broth

  1. Place the cut-up fowl in a pot with 4 quarts of cold water.

  2. Stew until only 3 quarts of liquid remain.

  3. Remove the chicken from the pot.

Finish and serve

  1. Season the broth to taste and add the rice.

  2. Cook the rice until tender.

  3. If desired, stir in the milk and beaten eggs just 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.

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

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

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 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

Fowl
Releases flavor and gelatin into the water as it simmers, giving the broth its body.
Rice
Absorbs some liquid and softens, thickening the broth and adding starchy body.
Eggs
Set gently when stirred into hot broth, adding richness and a slightly thickened texture.
Milk
Adds creaminess and mild sweetness, softening the broth's savory edge.

The step that matters

Stirring in the milk and eggs. Eggs can curdle or turn grainy if the broth is boiling hard. Adding them off the heat, just before serving, lets them set gently into silky threads and keeps the milk smooth.

“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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