tinola filipino ginger garlic chicken soup

Chicken

Tinola Filipino Ginger Garlic Chicken Soup

Tinola, a comforting soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.

Ingredients

3 tablespoons neutral oil, such as canola or avocado
½ cup chopped yellow onion
¼ cup thinly sliced fresh ginger
6 cloves garlic, minced
1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
4 cups low-sodium chicken broth
1½ cups peeled and cubed green papaya or chayote
2 cups chopped malunggay leaves or bok choy leaves
1 tablespoon fish sauce
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions

Heat 3 tablespoons oil in a large pot over medium heat. Add ½ cup onion, ¼ cup ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add 1 pound chicken and 4 cups broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add 1½ cups papaya (or chayote), 2 cups malunggay (or bok choy), 1 tablespoon fish sauce, ¼ teaspoon salt and ¼ teaspoon pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.