Ginger-Lime Chicken and Artichoke Soup

This vibrant soup combines tender chicken, wild rice, and artichokes in a fragrant ginger-lime broth, with Swiss chard adding a fresh, leafy bite—perfect for a nourishing weeknight dinner or a light, flavorful lunch.

Recipe Information

Total Time:

Yield:

6 servings (1¾ cups each)

Ingredients

3 (6- to 8-ounce) boneless, skinless chicken breasts

½ teaspoon coarse kosher salt

½ teaspoon coarsely ground black pepper

2 tablespoons olive oil

4 small carrots, peeled and sliced (about 1¼ cups)

3 cloves garlic, thinly sliced

1 (1½-inch) piece gingerroot, peeled and cut into matchsticks

1 tablespoon refrigerated lemongrass paste

8 cups chicken stock

1 cup wild rice

1 (12-ounce) package frozen artichoke hearts, thawed

2 cups rough-chopped red Swiss chard (use both stems and leaves)

¼ cup fresh lime juice

Radish microgreens, for garnish

Thinly sliced red radishes, for garnish

Lime wedges, for serving

Warm Gluten- and Dairy-Free Ciabatta Bread, for serving

Directions

Pat chicken dry with paper towels; season with salt and pepper. In a 6-quart Dutch oven, heat olive oil over medium-high heat. Add chicken. Cook, uncovered, for 4 to 5 minutes or until browned, turning halfway through. Remove chicken and set aside.
Add carrots, garlic, gingerroot and lemongrass paste. Cook for 2 to 3 minutes or until vegetables are crisp-tender.
Return chicken to Dutch oven; add chicken stock and wild rice; stir. Cover and gently simmer for 30 to 35 minutes or until rice is tender but still slightly chewy.
Transfer chicken to a cutting board. Using 2 forks, shred chicken; return to slow cooker. Add artichoke hearts, Swiss chard and lime juice. Cover and cook 5 minutes or until Swiss chard is slightly wilted.
To serve, ladle soup into serving bowls. Garnish with thinly sliced radishes and microgreens, if desired. Serve with lime wedges and warm ciabatta.