Servings: 4 to 6

Mirin and sesame oil add sweet, toasty notes to this tangy soup, and the greens give it a wholesome, filling feel. Rainbow chard makes it look bright.

Ingredients

1 Tbs. olive oil
1-1/2 lb. Swiss chard, leaves and stems separated and cut into 1/2-inch pieces
1 Tbs. minced lemongrass
1 Tbs. minced ginger
1 Tbs. minced garlic
Kosher salt
6 cups lower-salt chicken broth
8 oz. cooked chicken, shredded into bite-size pieces (about 1-1/2 cups)
2 Tbs. rice vinegar; more as needed
1 Tbs. mirin
2 scallions, thinly sliced
Asian sesame oil

Calories (kcal) : 110
Fat Calories (kcal): 35
Fat (g): 4
Saturated Fat (g): 1
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 2
Cholesterol (mg): 25
Sodium (mg): 380
Carbohydrates (g): 7
Fiber (g): 1
Protein (g): 14

Preparation

Heat the olive oil in an 8-quart pot over medium-high heat. Add the chard stems, lemongrass, and ginger, and cook until aromatic, about 30 seconds.
Add the chard leaves by the handful and cook, stirring, until wilted. Add the garlic and 1 tsp. salt and cook, stirring, for another 30 seconds. Add the broth, chicken, vinegar, and mirin and bring to a boil. Remove from the heat and season with vinegar and salt to taste. Serve garnished with the scallions and a drizzle of sesame oil.

Tip

When buying Swiss chard, look for leaves that are thick and a dark, rich shade of green, without wilted edges. The stems should be bright and unbruised. Swiss chard can be refrigerated in a plastic bag for up to 5 days.

(5 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Swiss Chard
IN THIS RECIPE
Lemongrass
IN THIS RECIPE
Ginger
FEATURED
Squash Blossoms

Reviews

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Reviews (5 reviews)

user-5180997 | 12/25/2021
This has become a Family favorite- and THE favorite of my son. We love Thai flavors, and this recipe checks all the boxes- simple, healthy, flavorful.
KellyHayes | 12/19/2019
I made this last week and we absolutely loved it! So easy and full of nutrition. I poached some organic chicken thighs while prepping the rest of the soup. Will make again and won't change a thing.

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What We're Cooking Now

Name: Lemongrass-Ginger Chicken Soup with Swiss Chard
Yield: 4 to 6 servings
Cuisine: Asian
Ingredients: 1 Tbs. olive oil; 1-1/2 lb. Swiss chard, leaves and stems separated and cut into 1/2-inch pieces; 1 Tbs. minced lemongrass; 1 Tbs. minced ginger; 1 Tbs. minced garlic; Kosher salt; 6 cups lower-salt chicken broth; 8 oz. cooked chicken, shredded into bite-size pieces (about 1-1/2 cups); 2 Tbs. rice vinegar; more as needed; 1 Tbs. mirin; 2 scallions, thinly sliced; Asian sesame oil