Chicken Tinola 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 often served with white rice.

cook: 20 mins total: 50 mins prep: 30 mins Servings: 4


  • 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


    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.

    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.


You can use a green papaya instead of chayote squash if preferred.

Nutrition Facts

Per Serving: 532 calories; protein 65.5g; carbohydrates 14.1g; fat 22.9g; cholesterol 207.8mg; sodium 1550.9mg.


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