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Filipino chicken soup tinola on a rainy day, easy chicken tinola recipe with ginger and vegetables.

🥣 Easy Chicken Tinola Recipe with Ginger

A classic Filipino chicken soup known as tinolang manok, made with bone in chicken, ginger garlic, and vegetables like green papaya or chayote squash. Nutritious, light, and comforting, this dish is always served with rice and is perfect for family meals or rainy days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine Filipino / Fusion
Servings 4
Calories 2395 kcal

Ingredients
  

  • 📋 Ingredients
  • 2 lbs bone in chicken thighs, drumsticks, or a mix
  • 1 medium green papaya or unripe papaya peeled and sliced (or substitute chayote squash)
  • 2 cups malunggay leaves or spinach/bok choy if unavailable
  • 1 cup hot pepper leaves optional
  • 2 tbsp ginger sliced into strips
  • 4 cloves garlic minced
  • 1 medium onion sliced
  • 2 tbsp fish sauce
  • 6 cups chicken broth or water
  • 2 tbsp cooking oil
  • Salt and ground black pepper to taste

Instructions
 

  • 🥘 Instructions
  • Prepare the aromatics: Heat oil in a large pot. Sauté ginger garlic and onion until fragrant.
  • Add the chicken: Place bone in chicken pieces into the pot and cook until lightly browned.
  • Build the broth: Season with fish sauce, then pour in chicken broth (or water). Bring to a boil, then reduce to a gentle simmer for 30 minutes, until chicken is tender.
  • Cook the vegetables: Add green papaya or chayote squash. Simmer until softened, about 10–12 minutes.
  • Finish with greens: Stir in malunggay leaves and hot pepper leaves just before turning off the heat. Season with salt and pepper.
  • Serve hot: Always served with rice and optional fish sauce dip with chili on the side.

Video

Notes

🥡 Storage & Reheating Tips

  • Refrigeration: Store in airtight container for up to 3 days.
  • Freezing: Separate broth and vegetables; freeze up to 2 months.
  • Reheating: Warm gently on the stove. Add fresh greens before serving.
  • Flavor refresh: Add extra chicken broth or a dash of fish sauce before serving.

📝 Notes

  • For best flavor, use bone in chicken.
  • Malunggay leaves are traditional but spinach or bok choy make good substitutes.
  • If papaya isn’t available, chayote squash gives a similar mild sweetness.
  • A little calamansi or lime juice adds a bright finishing touch.

🔧 Equipment

  • Large cooking pot
  • Wooden spoon or ladle
  • Cutting board & sharp knife
  • Measuring cups & spoons

❓ Frequently Asked Questions

Q: Can I use boneless chicken?
A: Yes, but bone in chicken adds much deeper flavor to the broth.
Q: Is tinola healthy?
A: Absolutely. It’s a light broth-based chicken soup recipe with vegetables and nutrient-rich malunggay moringa.
Q: Can I make this ahead of time?
A: Yes. Tinola tastes even better the next day as flavors develop. Just add fresh greens before serving.
Q: What do I serve with tinola?
A: Always served with rice, and sometimes paired with fish sauce and chili for dipping.

🔢 Nutrition (per serving, approx. for 5 servings)

  • Calories: 280 kcal
  • Protein: 26 g
  • Carbohydrates: 8 g
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Cholesterol: 95 mg
  • Sodium: 620 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Vitamin A: 35% DV
  • Vitamin C: 40% DV
  • Calcium: 8% DV
  • Iron: 12% DV