After having the most delicious chicken rice soup at Nick’s Sandwich Shop (Saddle Brook, NJ), we searched online for a recipe that had similar characteristics. Nick’s scratch version featured a clear broth with a golden yellow hue, dotted with diced carrots and lightly poached, diced chicken breast. The soup was flavorful yet uncluttered, and the long grain rice was perfectly cooked.
First, we loosely followed this recipe for homemade chicken broth: https://iowagirleats.com/easy-instant-pot-chicken-stock/. For the chicken, we used frozen chicken back, chicken skin and fat (from a few thighs and drumsticks); and 3/4 lb fresh chicken wings. For the aromatics, we used 1 medium skin-on onion (halved along the grain), 1 skin-on head of garlic (halved crosswise), 2 large carrots (each cut into two long pieces), 3 celery stalks (each cut in two long pieces), the white and pale green part of 1 leek (rinsed throughly and then cut in half crosswise), trimmed mushroom stems (from 4 cremini mushrooms), 1/4 bunch of fresh parsley, 2 sprigs thyme, and 1 tsp each salt and black peppercorns. We also added 2 bay leaves (not in recipe). Due to time constraints, we pressure cooked on high for 30 mins (after a 30-min ramp up, for a total of 1 hour pressure cooking), and we did a quick release. After cooking, we strained the broth, saving only the cooked carrots and the chicken wings. This recipe yielded a little over 10 cups strained chicken broth (see Note 1 below).
Second, loosely following this recipe for soup to rice ratio: https://iowagirleats.com/easy-chicken-and-rice-soup/, we measured out 9 cups of broth and placed it in a large Dutch oven (we have a nonstick black All-Clad). To mimic the golden hue of Nick’s broth, we added 1/2 tsp ground turmeric. Upon tasting the broth, we found it surprisingly bland and lacking chicken flavor (see Note 2 below). We added 1 Tbsp Better Than Bouillon chicken concentrate. We also seasoned to taste with salt, ground black pepper, and a dash of sugar.
Third, we saved the cooked chicken wings for future use. We carefully diced the cooked carrots and set them aside. Using a separate cutting board, we diced 1 boneless fresh chicken breast and then lightly seasoned with salt and black pepper.
Finally, we brought the chicken broth to a boil, then added 1 cup uncooked jasmine rice and the diced chicken breast. We cooked the soup on medium heat, uncovered, for 15 mins. We then folded in the cooked, diced carrots and let cook on medium for 1 additional min (to warm up the carrots). We served in bowls and garnished with freshly torn parsley. (Nov. 2025)
Note 1: We purposely saved 1 cup of the original chicken broth. If the chicken and rice soup has leftovers, the rice likely will absorb broth overnight like a sponge – and you could supplement the soup with some of the extra broth.
Note 2: The lack of developed flavor in the broth is not a reflection of Iowa Girl Eats’ recipe. We took inspiration from the ingredients in her broth, but we couldn’t pressure cook in two 1-hour rounds (2 hours total).
Cooking Adventures 