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Lemongrass-Ginger Chicken Soup with Swiss Chard

Scott Phillips

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.


  • 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

Nutritional Information

  • 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


  • 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.


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.


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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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