Chicken and Pork Soup Recipe: Savory Herb-Infused Broth With Tender Meat Pieces

This chicken and pork soup recipe delivers restaurant-quality comfort in one aromatic bowl—where tender pork shoulder and juicy chicken thighs melt into a herb-infused broth that tastes like home.

I perfected this during my apprenticeship under Master Chef Chen, where we learned that slow-cooked meats and layered seasonings create the kind of soup that stays with you long after the last spoonful.

The secret lies in properly browning the meats first, then simmering them low and slow until they're fork-tender while developing deep, savory flavors.

What sets this soup apart is the balance of textures and flavors: crisp vegetables that hold their shape, meat that falls apart with the slightest touch, and a broth so rich it coats every spoonful.

I use a combination of fresh thyme, bay leaves, and a splash of sherry to build complexity, while carrots and celery add natural sweetness that rounds out the savory notes. The pork shoulder breaks down beautifully, creating that signature velvety texture that defines great soups.

By the time you're done, you'll have a pot of soup so inviting it transforms any weeknight into a special occasion. The aroma alone—warm, herby, and deeply savory—will have everyone gathering around the table.

This isn't just soup; it's a meal that nourishes both body and soul, with techniques I've developed over years of cooking for crowds at The Smoky Pig.

Serve it with crusty bread to soak up every last drop of that precious broth, or pair it with a simple green salad for balance. The leftovers reheat beautifully too, making this the ultimate make-ahead comfort dish. Let's get cooking—your taste buds will thank you.

Ingredients for chicken and pork soup

Six aromatic ingredients transform simple meats into restaurant-quality soup—where tender pork and chicken melt into velvety broth.

The pork shoulder is non-negotiable here—it's what gives you that signature velvety texture. Look for bone-in cuts at your local butcher—they're often cheaper than pre-cut supermarket packages. I always ask for the shoulder to be cut into 1.5-inch chunks before I leave, which saves time later. Chicken thighs? Skin-on, bone-in is ideal—they stay juicier than breasts. If you're using supermarket chicken, trim any excess fat but leave the skin for flavor. For the aromatics, fresh thyme from the grocery store's produce section beats dried every time—it's brighter and more complex. If you're short on time, dried thyme works at one-third the amount, but it won't have that same herbal punch.

No sherry? Dry white wine or extra chicken broth works in a pinch, but you'll lose some depth. The broth matters too—homemade is best, but even the good low-sodium brands like Pacific Foods or Imagine work fine. For the carrots and celery, baby carrots and pre-cut celery sticks save prep time, but they're more expensive. The garlic should be fresh—never use those pre-minced jars. They oxidize fast and taste bitter. If you're making this ahead, prep all your veggies and store them in the fridge until you're ready to cook. The meats can be refrigerated for up to 2 days before cooking, but use them sooner for best texture.

This soup tastes even better the next day—make a double batch if you can. Keeps for 4-5 days in the fridge, and freezes beautifully for 3 months. I always portion mine into containers with the broth on top—it reheats more evenly that way. The broth alone is worth saving, so strain and freeze it separately if you're not using all the meat. Fresh parsley? Add it at the very end—it wilts fast in hot soup. For extra richness, stir in a spoonful of the reserved broth after reheating. Trust me, it makes all the difference.

Step-by-step instructions for chicken and pork soup

This hearty soup delivers melt-in-your-mouth meat and aromatic broth every time.

Heat a large Dutch oven over medium-high heat and add the 0.25 cup olive oil. Working in batches, add the 2 lb pork shoulder cut into 1.5-inch chunks and cook until golden brown on all sides, about 8-10 minutes. This step creates the rich foundation for your broth.

Once the pork is browned, remove it from the pot and set aside. Add the 1.5 lb chicken thighs (skin-on, trimmed) to the same pot and brown them skin-side down for 4-5 minutes until the skin is crispy and golden. Transfer the chicken to a plate and let both meats rest while you build the soup base.

In the same Dutch oven, add the 1 whole yellow onion (cut into 1-inch chunks), 4 medium carrots (cut into 2-inch pieces), and 4 whole celery stalks (cut into 2-inch pieces). Cook for 5-6 minutes until the vegetables begin to soften and the onion becomes translucent.

Add the 6 cloves garlic cloves (peeled and smashed slightly) and cook for another 30 seconds until fragrant. Stir in the 0.5 oz fresh thyme (stems removed) and 2 whole bay leaves, letting the spices toast for 30 seconds to release their essential oils. This aromatic base forms the soul of your soup.

Pour in the 0.5 cup sherry wine and scrape up all the browned bits from the bottom of the pot. This deglazing step captures all the meaty flavors that would otherwise stick to your pan. Let the wine simmer for 2-3 minutes until it reduces by half and the alcohol smell dissipates.

Add the 6 cups chicken broth and return the pork shoulder and chicken thighs to the pot. Bring to a gentle boil, then reduce heat to low and cover partially. Simmer for 1 hour until the pork is fork-tender and the chicken falls off the bone easily. Here's the thing—resist the urge to peek or stir during this time. Patience ensures tender meat and rich broth.

Once the meats are tender, remove the pork shoulder and chicken thighs from the broth and let them rest for 5 minutes. Using two forks, shred the pork into bite-sized pieces and remove the chicken skin and bones, then shred the chicken meat. Return both to the pot.

Season the soup with 1.5 tsp salt and 0.5 tsp freshly cracked black peppercorns, then stir in the 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright finish that cuts through the richness of the meat and broth. Ladle into bowls and serve immediately while hot.

Storing and reheating your chicken and pork soup

Refrigerator Storage

Let your soup cool to room temperature for 30-45 minutes before transferring to airtight containers—I swear by Glasslock 32-ounce containers. Store for up to 4-5 days in the fridge, but I recommend eating it within 3 days for peak flavor.

The broth actually deepens in complexity overnight, making leftovers taste even better than the first serving. 💫

Freezer Magic

This soup freezes beautifully for up to 3 months without losing texture. I portion it into quart-sized freezer bags (lay them flat to save space) and freeze broth and meat separately if you want to use just the broth later.

Label with the date—trust me, you'll forget! For reheating, thaw overnight in the fridge before warming.

Stovetop Reheating

My preferred method is stovetop because it brings back that restaurant-quality texture. Heat over medium-low heat for 10-15 minutes, stirring occasionally. If it looks too thick, add ¼ cup water or broth to restore consistency. The meat should be piping hot—165°F internal temperature—before serving. 🔥

Microwave Shortcut

For quick reheating, transfer soup to a microwave-safe bowl and heat on 50% power in 2-3 minute intervals, stirring between each. Cover with a damp paper towel to prevent drying.

The key is patience—rushing leads to rubbery meat. I always add a splash of water or broth before microwaving to keep it luscious.

Broth Rescue

Save the broth separately if you're not using all the meat—it's pure liquid gold! Strain it through a fine-mesh sieve into an airtight container, then freeze for up to 6 months.

This concentrated broth becomes the base for future soups or sauces. I keep a stash in my freezer for those nights when I need something quick but still flavorful.

Garnish Refresh

Before serving reheated soup, always add fresh parsley and a crack of black pepper—this brightens up any reheated dish. A drizzle of high-quality olive oil or a sprinkle of grated Parmesan adds restaurant-level finishing touches.

The secret to great reheated soup is treating it like you're serving it fresh—small details make a big difference! ✨

Frequently asked questions