Chicken Tinola Soup

Prepare for a deliciously aromatic chicken soup filled with fresh vegetables and bold flavors. This highly-rated recipe features a savory broth that sets it apart. Give this chicken tinola a try and make your next dinner unforgettable.

What Is Chicken Tinola Soup?

Tinola is a beloved Filipino dish typically made with chicken, broth, leafy greens, papaya, and ginger. Fish sauce is an essential ingredient, giving the soup its signature savory depth. Traditionally, chicken tinola is served with rice to create a satisfying meal.

This version incorporates chayote squash and bok choy, offering a fresh and lively twist on the classic chicken soup.

How to Prepare Chicken Tinola

Add this flavorful Filipino chicken soup to your weekly menu. The recipe, complete with step-by-step instructions, is provided below. Here’s what to expect when preparing this highly-rated dish:

Start by gently sautéing the onion and garlic in a large pot over medium heat until aromatic. Add the ginger, fish sauce, and chicken, cooking for about five minutes. Pour in the broth, squash, and seasonings, and let it simmer until the chicken is fully cooked through.

Stir in the bok choy and spinach, cooking just until the greens are tender and wilted. Serve the soup hot, either on its own or alongside a bowl of rice.

How to Store Chicken Tinola Soup

Store any leftover chicken tinola in an airtight container in the refrigerator for up to three days. To freeze, use a durable plastic bag or a tightly sealed container for best preservation. Reheat gently on the stovetop when ready to serve.

Community Tips and Praise from Dinogo

"This soup is absolutely delicious!" exclaims Yum Yum Betty. "I swapped zucchini and yellow squash for the chayote, added an extra can of chicken broth, mushrooms, and a splash of hot chili oil. I’ll definitely be making this again."

"I was nervous about trying this because it was outside my comfort zone, but my husband is Filipino, and I really wanted to make it for him," says kaylaem. "It turned out perfect – thank you for sharing this recipe!"

"Perfect for a rainy day and absolutely delicious," shares Raivyn. "It tasted just like my mom’s version, and it was so easy to prepare."

Editorial contributions by Rai Mincey

Ingredients List

• 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

Instructions

Prepare all the ingredients ahead of time.

Heat oil in a large pot over medium heat. Add the onion and garlic, and cook, stirring frequently, for about 2 minutes until fragrant.

Add the ginger and fish sauce, cooking and stirring for 1 to 2 minutes. Then, add the chicken and cook for an additional 5 minutes.

Pour in the chicken broth and cook for 5 minutes. Add the squash and simmer until the chicken is fully cooked through and no longer pink in the center, about 10 minutes. Season with salt and pepper to taste.

Add the bok choy and spinach, cooking for 1 to 2 minutes until the spinach wilts. Serve the soup hot.

Cooking Tip

Nutrition Information (per serving)