Swiss Chard and Rice Soup Recipe (2024)

For a more filling version, Portuguese style, for this tasty soup, saute sausage slices in the soup pot before adding the rest of the ingredients.

I was impressed by the somewhat unexpected depth of flavor of this soup. The flavor is rich for a recipe that contains so few ingredients. I followed the recipe exactly. I did use jasmine rice, because it was the only thing I had on hand. Next time I make it, I'll probably add some beans or lentils.

For a variation, I add a mixture of fresh parsley, dill, and mint to this soup instead of the thyme. It gives it a fresh, bright character. Perfect for spring.

Easy, quick & delicious soup. Used home garden-grown Swiss chard, vegetable broth; added sliced carrots for a tasty, colorful twist.

I chose to add an additional 4 cups of liquid (vegetable broth) while cooking, as 2 cups was not enough to cover all of the ingredients, and I like lots of broth in my soups. I also added a Parmesan rind; otherwise, I made as directed. I thought soup tasted great.

Thick and rich but light at the same time. I used diluted turkey stock from last Thanksgiving and what seemed like a ton of chard, which hardly made a dent in the garden. I chose not to use lemon but think the Parmesan added depth to this lovely soup. Serve either hot or lukewarm.

I made this recipe with fresh vegetables from my CSA. I used water instead of stock and found a generous amount of salt was needed. Additionally, I added some carrots and parsley for flavor. I also added a can of beans to round out the soup as a complete meal. The soup turned out rich and provided warmth and comfort, much needed on a windy fall day!

Deeply satisfying. Let it cook a little longer to help saturate the flavors. Used chickpeas as someone suggested, and topped with some Romano and Aleppo pepper. Delicious.

It was tasty! I used one cup of rice instead of half a cup to have it more filling and three cloves of garlic instead of 4. I also added some homemade chorizo to add more flavors to it. Overall it was a success.

This is outstanding. I added lentils and white beans, a Parmesan rind, and some carrots. Drizzled good olive oil on top. Grated Parmesan good, but no need for lemon juice. it was a complete meal and delicious.

Made exactly as directed. This is a nice recipe. Not stellar, but nice and mild.

Very earthy (re: tastes like dirt, but in a good way)

A friend gifted me with an enormous quantity of Swiss chard and was happy to find a recipe using two pounds including stems. Added one link of Trader Joe’s soy Italian sausage as suggested to the onions, celery and stems, otherwise followed directions. Made this for friends and we all really enjoyed it. It’s GF and vegetarian too if veggie broth is used. Quite good!

YUM! I plant chard in my garden just so I can make this soup several times during the summer season.Over the years I've used Silverado, Sunset Yellow, and Rainbow Chard, they all work well. Especially since I harvest when the leaves are stems are tender, more so than grocery store bundles.Easy to make. Nice flavors, more so than I expected based on the ingredients.

This was easy and delicious. I added some chicken sausages and it was just the thing on a cold winters evening.

love this soup, it's easy, so flavorful and perfect for a cold winter's day. I'm going to add beans (cannellini probably - half mashed up to give the broth some thickness) next time to give it some more protein.

Loved this soup. Added some chicken and carrots to make it a full meal. Very satisfying! And like others said more complex flavors than expected.

I didn't have any celery, so I subsitued a half of bulb of fenel root. The result was a a tasty soup!

Pay attention to chop the swiss chard med- fine. I left it too big.

I just made this according to the directions and it is delicious!

Deeply satisfying. Let it cook a little longer to help saturate the flavors. Used chickpeas as someone suggested, and topped with some Romano and Aleppo pepper. Delicious.

I have to say this soup was so much better then expected, I used rainbow chard and brown basmati since it's what I had at home. It wasn't pretty considering the color of my chard and brown rice, but flavor surprisingly great. I over salted it, however lemon juice saved the day.

Delicious! Had only one bunch of Swiss chard from farm share. Used homemade chicken stock and spring garlic, also from farm share. Followed advice from other reviewers and added a chopped fennel bulb and a small Parmesan rind. As others have said, this is a very satisfying and complex taste from a few simple ingredients.