Tinola is a beloved Filipino chicken soup made with ginger, garlic, and green papaya or chayote, often served as a comforting everyday meal. This recipe adapts the classic for English-speaking cooks, using easily found ingredients while keeping the dish’s signature aromatic and savory broth. It works because the ginger and fish sauce create a fragrant, warming base that pairs perfectly with tender chicken and vegetables.
Ingredients
- 1 tablespoon (15 ml) cooking oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and sliced into thin strips
- 2 pounds (900 g) chicken pieces (legs, thighs, or a cut-up whole chicken), skin on
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 4 cups (960 ml) chicken broth or water
- 1 medium green papaya, peeled, seeded, and cut into 1-inch chunks (about 3 cups / 400 g), or substitute 2 medium chayote, peeled and cubed
- 2 cups (60 g) fresh spinach or moringa (malunggay) leaves, stems removed
- Salt and ground black pepper, to taste
- Steamed rice, for serving (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until the onion is soft and the garlic is fragrant, about 3–4 minutes.
- Add the chicken pieces to the pot. Cook, turning occasionally, until the chicken is lightly browned on all sides, about 5–7 minutes. The skin should render some fat and turn golden.
- Pour in the fish sauce and stir to coat the chicken. Let it sizzle for 30 seconds, then add the chicken broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- Add the green papaya (or chayote) to the pot. Continue to simmer, uncovered, for another 10–15 minutes, or until the papaya is tender when pierced with a fork and the chicken is cooked through. The chicken should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer, per USDA FSIS guidelines.
- Stir in the spinach or moringa leaves and cook for 2–3 minutes, just until wilted. Season with salt and pepper to taste, adding more fish sauce if desired.
- Serve hot in bowls, with steamed rice on the side if you like.
Tips
- Substitutions: If green papaya is unavailable, use chayote (also called mirliton) or even unripe green mango for a tangier version. You can also use zucchini, but it will soften faster, so add it later.
- Flavor boost: For a richer broth, use chicken broth instead of water. If you prefer a lighter soup, you can remove the chicken skin before cooking, but the skin adds flavor.
- Common mistake: Don’t skip browning the chicken. This step adds depth to the soup. Also, avoid overcooking the green papaya—it should be tender but not mushy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight, making it even tastier.
Serving Suggestions
Serve tinola hot as a main course with steamed jasmine or garlic rice. For a complete Filipino meal, pair it with a side of grilled fish or a simple vegetable dish like stir-fried green beans. A squeeze of calamansi or lemon juice over the soup just before eating brightens the flavors.
Variations
- Use chicken breast: For a leaner option, use boneless, skinless chicken breast. Reduce the simmering time to 15 minutes to avoid drying out the meat.
- Add more vegetables: Some families add sliced green beans or eggplant along with the papaya. Adjust the cooking time accordingly—add quicker-cooking vegetables later.
- Spicy tinola: Add a few sliced bird’s eye chilies (siling labuyo) or a teaspoon of chili flakes during the sautéing step for a spicy kick.
- Seafood tinola: In coastal regions, tinola is sometimes made with fish or shrimp. If using shrimp, add them in the last 5 minutes of cooking; for fish, add in the last 3–4 minutes.
Storage and Reheating
Refrigerate leftover tinola in a covered container within 2 hours of cooking. It will keep for up to 3 days. To reheat, warm it in a pot over medium heat until bubbling, or microwave individual portions for 2–3 minutes. The soup may thicken slightly; add a splash of water or broth if needed. Freezing is possible for up to 2 months, but the vegetables may become softer upon thawing.
Frequently Asked Questions
What is the English name for tinola?
Tinola is often called “chicken ginger soup” in English. It’s a clear, light soup with ginger, garlic, and green papaya or chayote.
Can I use chicken breast instead of bone-in pieces?
Yes, you can. Use boneless, skinless chicken breast and reduce the simmering time to about 15 minutes after adding the broth, until the chicken reaches 165°F (74°C). Be careful not to overcook, as breast meat can dry out.
What can I use if I can’t find green papaya?
Chayote (also called mirliton) is the most common substitute. You can also use unripe green mango for a tangier flavor, or even zucchini, though it will be softer.
Is tinola spicy?
Traditionally, tinola is not spicy. The heat comes from the ginger, which is more aromatic than hot. If you want heat, add fresh chilies or chili flakes.
Can I make tinola in a slow cooker or Instant Pot?
Yes. For a slow cooker, sauté the aromatics and chicken first, then transfer everything to the slow cooker with broth and cook on low for 6–8 hours. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 10 minutes with a quick release.
How do I store leftover tinola?
Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave. Freeze for up to 2 months, but expect softer vegetables.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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