Saturday was one of those days when I just wanted to cook. Even though it’s technically not soup weather here in South Carolina (we’re still hanging out in the 80s and 90s), I couldn’t resist. Growing up in New Jersey, cooler weather always meant soup season—but honestly, I’ll break out the chicken broth anytime the craving hits.

And because one recipe wasn’t enough, I also tackled a big, beautiful boneless pork shoulder in my Instant Pot to make Kalua pork. Fall-apart tender, smoky, and perfect for leftovers all week. Two comfort-food classics in one day—yes, I was ambitious, but I’m so glad I was!

Chickarina Soup: Comfort in a Bowl

Growing up, there was always a can of Progresso Chickarina in my mom’s pantry. To me, it was childhood in a bowl—basically chicken soup with adorable little chicken meatballs. My mom made plenty of soups from scratch (chicken, beef, vegetable, minestrone), but Chickarina was something special.

Now that I cook for myself, I make a homemade version that’s even better—loaded with fresh veggies, tender chicken, tiny meatballs, and pearl couscous.

Ingredients

• 2 tbsp organic extra-virgin olive oil
• 1 organic yellow onion, chopped
• 1 cup organic carrots, chopped
• 1 cup organic celery, chopped
• 1 – 2 large garlic cloves, sliced
• Pinch of red crushed pepper
• Sea salt & organic black pepper, to taste
• 4 boneless, skinless organic chicken thighs
• 4 cups organic chicken stock or broth
• 4 cups filtered water
• ¾–1 cup organic pearl couscous (or small pasta)
• ¼ cup Pecorino Romano (plus more for serving)
• For the meatballs:
  • 1 lb organic ground chicken breast
  • 1 organic pasture-raised egg
  • 1 tsp sea salt
  • Pinch black pepper
  • Sprinkle garlic powder (or 4 fresh garlic cloves, minced)
  • ¼–½ cup Pecorino Romano
  • ¼ cup seasoned breadcrumbs
  • 2 tbsp fresh Italian parsley, chopped
  • Zest of 1 organic lemon (optional)

Directions

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
2. Add onion, carrots, celery, crushed pepper, garlic, salt, and black pepper. Sauté until vegetables soften and get a little color. Re-season with salt and pepper and stir.
3. Add chicken thighs, stock, and water. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes.
4. While simmering, mix meatball ingredients in a bowl. Chill in the fridge.
5. Remove chicken thighs from the pot, skim off any foam, and shred with two forks.
6. Shape chicken meatballs (1 tsp–1 tbsp size) and drop them into the simmering broth.
7. Add shredded chicken back to the pot, along with couscous. Cook gently, being careful not to overcook pasta. Make sure to check out the pasta cooking time and cook it just short of al dente.
8. Remove from heat, cover, and let sit 10–15 minutes for flavors to meld.
9. Taste, adjust seasoning, and stir in Pecorino Romano. Serve with parsley, lemon zest, and extra cheese.

This soup is cozy, flavorful, and nostalgic—a hug in a bowl.

Kalua Pork in the Pressure Cooker

After soup for lunch, I wasn’t finished! Next up was Kalua pork. Traditionally cooked underground in Hawaii, Kalua pork is smoky, savory, and juicy—similar to Carnitas but with fewer spices. Luckily, with the Instant Pot, you can recreate it in 90 minutes.

This version uses garlic, bacon, pink salt, and just a touch of liquid smoke. Now, I usually avoid natural flavors (the FDA definition is way too broad), but once in a while, I’ll add a tiny squirt for that authentic smoky touch.

Ingredients

• Pressure cooker (Instant Pot)
• 1 tbsp organic extra-virgin olive oil
• 8–12 oz sugar-free organic bacon
• 5–7 lbs boneless pork shoulder, cut into 3–4 pieces
• Pink or red salt (or sea salt)
• 5–6 large garlic cloves, sliced
• 1 cup filtered water (adjust if needed for your cooker)
• A couple squirts of liquid smoke (optional)

Directions

1. Set Instant Pot to Sauté. Heat olive oil, then add bacon in a single layer. Cook and flip until done (it won’t get crispy).
2. While bacon cooks, cut pork into chunks. Make small slits with a paring knife and stuff each with garlic. Season generously with salt.
3. Turn off Sauté. Place pork on top of bacon in a single layer. Add water and liquid smoke.
4. Cover, seal, and cook on High Pressure for 90 minutes.
5. Quick release. Check pork for tenderness—if not fork-tender, cook an additional 10–15 minutes.
6. Transfer pork to a platter and shred. Leave the sauce (fat) in the pot on Keep Warm and spoon it over the pork.

Serving Ideas

• With cabbage wedges, pressure-cooked in the pork juices for 2–5 minutes
• Alongside Hawaiian macaroni salad (my favorite recipe is from Saveur) https://www.saveur.com/article/Recipes/Macaroni-Salad/
• In tacos, burritos, or quesadillas
• Piled on Hawaiian rolls with slaw or macaroni salad

This pork is tender, smoky, and versatile—perfect for meal prep or feeding a crowd.

Final Thoughts

I’m so glad I went big in the kitchen today. Chickarina soup brought me back to my childhood, while Kalua pork gave me something hearty, smoky, and perfect for leftovers.

If you make either recipe, tag me on Instagram @JacqFromJersey or leave a comment below. And don’t forget to check out my YouTube video where I walk through both recipes step by step!

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