This soup is incredibly comforting and will have your whole house smelling amazing. I was honestly surprised the first time I made it because there isn’t a ton of seasoning, but the flavor is so rich and comforting. It’s perfect for cold and rainy days. If you’re looking for a simple but flavorful soup that truly feels like home, you need to add this Chicken Tinola to your menu. Be sure to check out my Pork Sinigang recipe too. My fiancé literally asks for it once a week.
What is Chicken Tinola?
Chicken Tinola is a classic Filipino ginger-based soup that dates back centuries. In Philippine culture, it’s often the go-to meal for anyone feeling under the weather or for new mothers, because the ginger is so healing and the broth is incredibly nourishing. It’s traditionally made with green papaya and malunggay leaves, but part of being a home cook is learning how to adapt with what you have!
Ingredients for Chicken Tinola
- Aromatics: A half of a large onion and 4 cloves of minced garlic to get that flavor base started.
- Chicken: I used chicken drumsticks and tenders. It doesn’t matter what cut, but bone in is key for a rich, flavorful broth.
- Green Papaya or Chayote: This adds a mild sweetness and a beautiful texture
- Ginger: You’ll need a thumb-sized piece, peeled and sliced.
- Fish Sauce: This is the salt of the Philippines. It adds that deep, umami flavor.
- Fresh Spinach: Traditionally, you’d use malunggay or pepper leaves, but fresh spinach is an easy substitute that wilts perfectly into the soup.
- Chicken Bouillon Cube: For the chicken soup flavor
How to Make Chicken Tinola
You want to start by seasoning your chicken drumsticks with salt and pepper. Give them a good sear in a hot pot with a little oil until they’re golden brown. You’re not cooking them all the way through yet, just building flavor. Once they have some color, pull them out and set them aside.
In that same pot, throw in your garlic, ginger, and onion. Sauté until they’re soft and fragrant. Add the chicken back in, cover everything with 6 cups of water, then drop in your bouillon cube and fish sauce. Let it simmer on medium heat for about 30 minutes.
Once the chicken is tender, it’s time to add the papaya or chayote. If using papaya, you will need to remove the seeds. After removing the seeds, slice it up, then add it to the pot. Let it cook for another 15 to 20 minutes, until a fork slides right through.
To finish it off, turn off the heat and toss in your fresh spinach. The residual heat will cook it perfectly without affecting the texture. If you want this to be more traditional, add some chopped lemongrass. Lemongrass is commonly used in Filipino cooking to add a light citrusy aroma that makes soups even more comforting and flavorful.
Why You Will Love This Tinola
It’s incredibly light but surprisingly filling. The ginger clears your senses, and the broth is so clean and comforting. If you’re a fan of comforting soups, you have to try Pork Sinigang, another popular Filipino soup that we can’t get enough of.
Chicken Tinola
Description
This Filipino Chicken soup is super comforting and perfect for cold, rainy weather. Learn how to make this recipe in 60 minutes!
Ingredients
Instructions
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Season chicken drumsticks with salt and pepper.
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Heat oil in a large pot and sear chicken until all sides are browned. Remove chicken and set aside.
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In the same pot, sauté garlic, ginger, and onion until softened.
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Return chicken to the pot and add 6 cups of water, bouillon cube, and fish sauce.
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Simmer on medium heat for 30 minutes.
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Add chopped papaya or chayote and simmer for 15-20 minutes until tender.
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Turn off heat, stir in spinach, and let wilt for 5 minutes before serving. Serve with white rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3.5g18%
- Cholesterol 115mg39%
- Sodium 840mg35%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
