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RECIPES CUISINE ASIAN FILIPINO

Chicken Tinola
4.6 (91) 63 REVIEWS

Tinola is an easy, one-pot soup from the Philippines. Chicken, chayote squash
(or papaya!), bok choy, and spinach are simmered with fresh ginger in a savory
broth that's o!en served with white rice.

Recipe by lola

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Prep Time: Cook Time:

30 mins 20 mins

Total Time: Servings:

50 mins 4

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Get ready for a fragrant chicken soup loaded with fresh vegetables and bold
seasonings. This top-rated recipe boasts an intensely savory flavor that makes it
stand out from the pack. Try your hand at this terrific chicken tinola and make
tonight's dinner one to remember.
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 What Is Chicken Tinola?
Tinola is a traditional Filipino comfort food that usually consists of broth,
chicken, leafy greens, papaya, and ginger. Fish sauce is a key ingredient that
lends a deliciously pungent taste. Chicken tinola is o!en served with rice to
make a hearty meal.

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This version features chayote squash and bok choy for a fresh, vibrant spin on
traditional chicken soup.

How to Make Chicken Tinola

Make this warming Filipino chicken soup a part of your regular rotation. You'll
find the full recipe below with step-by-step instructions, but here's what you can
expect when you make this top-rated recipe:

Begin gently cooking the onion and garlic in a large pot over medium heat until
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 fragrant. Add the ginger, fish sauce, and chicken, and cook for about five
minutes. Stir in the broth, squash, and seasonings before simmering until the
chicken is white in the center.

Add bok choy and spinach, cooking the mixture just until the greens are wilted.
Serve the soup hot by itself or paired with rice.

How to Store Chicken Tinola

Refrigerate the le!over chicken tinola in an airtight container for up to three
days. If you'd like to freeze chicken tinola, use a heavy-duty bag or large, tight-
lidded container for best results. Reheat on the stovetop.

Allrecipes Community Tips and Praise

"This soup is soo good!" raves Yum Yum Betty. "I substituted zucchini and yellow
squash for the chayote squash and added an extra can of chicken broth,
mushrooms, and hot chili oil. I will definitely make this again."

"I was actually very afraid making this because it's out of my comfort zone but
my husband is Filipino & I really wanted to make this for him," shares kaylaem.
"It came out perfectly – thank you so much for sharing the recipe!"

"Delicious and great for a rainy day," says Raivyn. "Tasted like my mom's, and
was very easy to make."
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Editorial contributions by Rai Mincey

Ingredients
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 Ingredients

1 tablespoon cooking oil

1 medium onion, chopped

2 cloves garlic, minced

1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced

1 tablespoon fish sauce

3 pounds chicken legs and thighs, rinsed and patted dry

2 (14 ounce) cans chicken broth

1 chayote squash, peeled and cut into bite-sized pieces

salt and ground black pepper to taste

1 head bok choy, chopped

1 (8 ounce) package fresh spinach, chopped

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 Directions

Step 1
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir
until fragrant, about 2 minutes. Add ginger and fish sauce; cook and stir for 1 to
2 minutes. Stir in chicken and cook for 5 minutes.

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Step 2
Pour in chicken broth and cook for 5 minutes. Add squash and simmer until
chicken is no longer pink in the center, about 10 minutes. Season with salt and
pepper.

Step 3
Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes.
Serve hot.
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Tips
You can use a green papaya instead of chayote squash if preferred.

I MADE IT PRINT

Nutrition Facts
(per serving)

532 23g
Calories Fat

14g 66g
Carbs Protein
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 Show Full Nutrition Label

Reviews (63)
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Sort By: Newest

Allrecipes Member

06/11/2022

We like greens

hayescyn123

01/10/2022
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 First time I heard of Tinola was on a NYT podcast re: chicken soup. We loved this recipe. I
used spinach and chayote purchased from my H-E-B, and amped up the ginger and garlic.
They usually have Bok Choy but it was a busy Sunday. I layered the baby spinach leaves on
the bottom of the bowl with a scoop of jasmine rice. Kept the spinach from taking over.
Cynthia H.

anr4jc

10/13/2021

Perfect

b2joyable

01/20/2021

Yes! I loved it! I used a little more fish sauce. Turned out really well. Thank you for the
recipe!

Brett Tyga Danvers

12/20/2020

Delish, I added wombok cabbage, carrot, green pawpaw and some baby eggplants as I
needed to use them up and it was amazing. My Filipino friends and their filo mum loved it.
Thank u for ur recipe
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 Agnes Laurel

10/11/2020

I susbstituted the chayote with a potato and added lemon juice at the end.

Catherine Klaffer

07/23/2020

A very easy, tasty recipe and full of goodness. It contains protein and fibre. I used extra salt
as didn't have fish sauce at home. Today, I will make again and add potato instead of
having it with rice, and eat it as a recovery to exercise. It really doesn't need anything extra
added, and you can have it as a soup

Mollie Moses

06/13/2020

YUMMY!! Used turnip greens instead of spinach. Added 2 more chayote squash. Used leeks
instead of onion. Added 2 TBS rice vinegar to broth, and used unsalted chicken stock. Also
cut the thighs into 4 pieces each. Delicious!!

Yum Yum Betty

05/13/2020

This soup is sooooooo good! I substituted zucchini and yellow squash for the chayote
squash, I added an extra can of chicken broth, mushrooms, and hot chili oil. I will
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 definitely make this again.

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