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–+ servings

Chicken Tinola

Tinola, an easy Filipino soup made with chicken, bok choy, and spinach, features a savory broth flavored with fresh ginger and fish sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 532
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  1. Gather all ingredients.
  2. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
  3. Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.
  4. 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.
  5. Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
  6. Enjoy!

Nutrition

Calories: 532kcalCarbohydrates: 14gProtein: 66gFat: 23gSaturated Fat: 6gCholesterol: 208mgSodium: 1551mgFiber: 4gSugar: 6g

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