Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

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

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

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.

Reviews

Rate or Review

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.

Show More

Rate this Recipe

Write a Review

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.