07/16/2026
Today is perfect weather for Soup!
🍲 When someone in a Filipino home is feeling under the weather, or the evening just calls for something soothing, a pot of tinola is often the answer. 🫚 A clear, gingery chicken soup, light yet deeply comforting, with tender chicken, soft green papaya, and leafy greens in a fragrant broth.
Simple and nourishing, tinola leans on ginger and fish sauce rather than heavy seasoning, letting the ingredients shine. The sort of soup that feels like a warm hug in a bowl. 🌿
Serves 6 • Total time about 1 hour
INGREDIENTS
- 1 whole chicken, cut into serving pieces
- 2 tablespoons ginger, sliced into strips
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fish sauce (patis)
- 1 small green papaya (or chayote), peeled and wedged
- 1 to 2 cups chili leaves, malunggay, or spinach
- 6 cups water
- Salt and pepper to taste
INSTRUCTIONS
1. In a pot, saute the ginger, garlic, and onion until fragrant.
2. Add the chicken pieces and cook until lightly browned, then stir in the fish sauce.
3. Pour in the water, bring to a boil, then simmer 25 to 30 minutes until the chicken is tender.
4. Add the green papaya and cook 5 to 8 minutes until just soft.
5. Stir in the leafy greens, cook 1 to 2 minutes until wilted, season with salt and pepper, and serve hot.
Tinola is comfort in a bowl, does your family make it with green papaya or sayote, and which greens do you swear by?
🍲 When someone in a Filipino home is feeling under the weather, or the evening just calls for something soothing, a pot of tinola is often the answer. 🫚 A clear, gingery chicken soup, light yet deeply comforting, with tender chicken, soft green papaya, and leafy greens in a fragrant broth.
Simple and nourishing, tinola leans on ginger and fish sauce rather than heavy seasoning, letting the ingredients shine. The sort of soup that feels like a warm hug in a bowl. 🌿
Serves 6 • Total time about 1 hour
INGREDIENTS
- 1 whole chicken, cut into serving pieces
- 2 tablespoons ginger, sliced into strips
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fish sauce (patis)
- 1 small green papaya (or chayote), peeled and wedged
- 1 to 2 cups chili leaves, malunggay, or spinach
- 6 cups water
- Salt and pepper to taste
INSTRUCTIONS
1. In a pot, saute the ginger, garlic, and onion until fragrant.
2. Add the chicken pieces and cook until lightly browned, then stir in the fish sauce.
3. Pour in the water, bring to a boil, then simmer 25 to 30 minutes until the chicken is tender.
4. Add the green papaya and cook 5 to 8 minutes until just soft.
5. Stir in the leafy greens, cook 1 to 2 minutes until wilted, season with salt and pepper, and serve hot.
Tinola is comfort in a bowl, does your family make it with green papaya or sayote, and which greens do you swear by?
