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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 (4 reviews)

  • 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.

  • pansarra | 03/20/2018

    I loved the swiss chard in this soup. It gave a great color element as well as adding nutritious greens to the soup. The flavor as the soup cooked was more thai than chinese, so I opted out on the sesame oil. The soup didn't need it. Next time I will add kale as well for some more body. I also feel that the chicken could be subbed out for tofu.

  • Harmoni | 01/12/2016

    Excellent soup, all I heard was slurping from the 2 kids and husband

  • Chefpaulo | 11/10/2015

    A hodgepodge of fusion that didn't work for me. This cool climate dark leafy green with Thai overtones is too busy with competing flavors. I've never used olive oil and toasted sesame oil in the same recipe, let alone with mirin, rice wine vinegar and lemongrass. Chard is too earthy for this dish. Bok choy or Napa might work better if sauteed in grapeseed oil.

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