Chicken Tinola is the soup my family makes when the weather gets colder: chicken simmered in a gingery broth with chunks of green papaya and leafy greens. Our version always includes lemongrass, giving the broth an extra fresh, aromatic flavor.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chicken: For this recipe I used a whole chicken, but feel free to use pre-cut thighs, chicken breasts, or wings. The key is to use bone-in chicken cuts, so the bones are able to release more flavor and body to the soup.

Onion, Garlic, Ginger, Lemongrass: Simple aromatics are all we’ll need for this Tinola. While some recipes may omit the lemongrass, my mom’s version always included it so here it is!

Chicken Stock, fish sauce: I strongly prefer chicken stock here to give the broth a much deeper chicken flavor. Homemade or store-bought both work, and I also like to use instant chicken bouillon powders! Fish sauce helps to give it that salty, umami kick but you may also use kosher salt to taste, if you prefer.

Green Papaya: These are green, unripe papayas that lend the soup a bit of sweetness and crunch. You can find this in some Asian groceries, particularly those that specialize in Southeast Asian ingredients. You may also use chayote as the next best substitute, which may be more accessible in standard groceries.

Moringa leaves, pepper leaves: Better known as malunggay (moringa) and dahon ng sili (pepper leaves), these add a subtle peppery, leafy taste to the soup. While using fresh is best, you can find frozen blocks of these greens in some Asian groceries and more often in Filipino grocery stores. You can also go for bok choy, mustard greens, kale, or spinach as quick, leafy replacements.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Sear the chicken in batches until browned on all sides. Set aside.

In the same pot, saute the onions, ginger, garlic, and lemongrass.

Pour in the chicken stock, fish sauce, and seared chicken (including bones). Let simmer for 30 minutes.

Add in the papaya, pepper leaves, and moringa leaves.

Serve in individual serving bowls. Serve warm.

Cooking Tips

Use bone-in chicken: The bones give the broth considerably more flavor and body as it simmers. A whole broken down chicken works especially well, and if you had leftover or frozen chicken bones from previous batches, now’s the time to use it.

Give the soup time to simmer: Keeping it at a gentle simmer rather than a hard boil lets the aromatics and chicken come together while keeping the broth light.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftovers should stay fresh refrigerated in an airtight container for up to 5 days. To reheat, simply microwave or heat over stove top until the soup and chicken are fully warmed-through.

What does chicken tinola taste like?

Chicken tinola has a fresh and aromatic broth from the lemongrass and ginger, with a mild peppery and leafy taste from the moringa and pepper leaves. The chunks of green papaya also add a very subtle sweetness!