Chicken tinola is a beloved comfort food from the Philippines, known for its clean, soothing broth, warming ginger, and tender chicken. Light yet deeply savory, this one pot soup is traditionally served with hot white rice and enjoyed year-round especially on rainy days or when you’re craving something nourishing and restorative.
This version stays true to classic flavors while using chayote squash, bok choy, and spinach for a fresh, vibrant finish. It’s simple to prepare, budget-friendly, and perfect for both weeknights and leisurely family meals.
What Is Chicken Tinola?
Tinola is a traditional Filipino soup made by simmering chicken with fresh ginger, aromatics, vegetables, and fish sauce in a clear broth. Unlike creamy or heavily spiced soups, tinola is prized for its clean taste, where each ingredient shines.
Classic versions often include:
- Chicken (bone-in for flavor)
- Ginger (the heart of the dish)
- Green papaya or chayote squash
- Leafy greens such as malunggay leaves, spinach, or bok choy
- Fish sauce for savory depth
It’s commonly eaten with rice, which soaks up the fragrant broth.
Why You’ll Love This Recipe
- One-pot and beginner-friendly
- Comforting, light, and nourishing
- Packed with protein and vegetables
- Ginger-forward flavor that feels soothing
- Easy to customize with available produce
This soup manages to feel both humble and deeply satisfying the hallmark of great home cooking.
Makhani Chicken (Authentic Indian Butter Chicken)
Key Ingredients and Their Role
Chicken (Legs and Thighs)
Bone-in chicken adds richness to the broth while staying juicy and tender during simmering.
Fresh Ginger
Thinly sliced ginger gives tinola its signature aroma and gentle heat. It’s warming without being spicy.
Fish Sauce
A crucial ingredient that adds umami and savory depth. It doesn’t make the soup “fishy” — it simply enhances flavor.
Chayote Squash (or Green Papaya)
Chayote provides a mild flavor and pleasant crunch. Green papaya is the more traditional option and becomes softer and slightly sweet when cooked.
Leafy Greens
Bok choy and spinach add color, freshness, and nutrients, and are added at the end to keep them vibrant.
How to Make Chicken Tinola (Step-by-Step Overview)
1. Sauté the Aromatics
Onion and garlic are gently cooked in oil until fragrant, forming the flavor base.
2. Add Ginger, Fish Sauce, and Chicken
Fresh ginger and fish sauce are stirred in, followed by the chicken, which is lightly cooked to absorb the aromatics.
3. Simmer the Broth
Chicken broth and chayote squash are added, then simmered until the chicken is cooked through and the broth is flavorful.
4. Finish With Greens
Bok choy and spinach are added at the end and cooked just until wilted, keeping their fresh taste and texture.
5. Serve Hot
Serve the soup steaming hot, ideally with rice on the side.
What to Serve With Chicken Tinola
Chicken tinola is traditionally served with:
- Steamed white rice
- A small dish of extra fish sauce (optional)
- Calamansi or lemon wedges (optional, for brightness)
The rice is essential it turns the light soup into a complete, filling meal.
Tips for the Best Tinola
- Use bone in chicken for the most flavorful broth
- Slice ginger thinly so it releases flavor quickly
- Don’t overcook the greens add them last
- Taste before adding salt, as fish sauce is already salty
- For extra heat, add a small chili or chili oil
Variations and Substitutions
- Green papaya instead of chayote for a more traditional version
- Zucchini or yellow squash if chayote isn’t available
- Malunggay leaves if you can find them at an Asian market
- Add mushrooms for extra earthiness
Tinola is forgiving it adapts beautifully to what you have on hand.
How to Store and Reheat Chicken Tinola
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop
- Add a splash of broth or water if needed
Tinola can be frozen, but leafy greens may soften after thawing. For best texture, freeze before adding greens and add them fresh when reheating.
Final Thoughts
Chicken tinola is proof that comfort food doesn’t need to be heavy to be satisfying. With its ginger-scented broth, tender chicken, and fresh vegetables, it delivers warmth, nourishment, and tradition in every bowl.
Whether you’re new to Filipino cooking or revisiting a childhood favorite, this recipe is a beautiful reminder of how simple ingredients can create something truly special.
Chicken Tinola Recipe
Ingredients
Method
- Sauté onion and garlic in oil until fragrant.
- Add ginger, fish sauce, and chicken; cook briefly.
- Pour in broth and add squash; simmer until chicken is cooked.
- Add bok choy and spinach and cook until wilted.
- Season to taste and serve hot.
