Savory Chicken Tinola with Spinach | Filipino Ginger-Chicken Soup
Chicken tinola with spinach is a Filipino comfort dish perfect for cold weather or any day of the week! Packed with nutrient-rich ingredients like ginger, spinach, and even zucchini, this soup will add some pep to your step in no time!
Ingredients
- 1.5 pounds chicken breast diced
- 4 tablespoons ginger minced
- 4 garlic cloves minced
- 1 onion diced
- 3 zucchinis peeled and diced
- 5-7 cups spinach
- 1 habanero (optional) minced
- 2 cups water
- 2 cups chicken broth
- 1 tablespoon fish sauce plus more for seasoning
- salt and pepper to taste
- olive oil
Instructions
- In a large stockpot, add olive oil over medium heat. Sauté the onion and ginger until softened. Add the minced garlic and stir.
- Add the diced chicken and habanero if using. Cook until the outside of the chicken is just cooked for 4-5 minutes. Season with the fish sauce, salt, and pepper to taste.
- Add the chicken broth and water. Cover the pot over medium-low heat and simmer for 7 minutes.
- Add the diced zucchinis to the pot. Continue to simmer for another 7 minutes.
- Add the spinach and simmer for 2 minutes. Stir the soup and season with salt, pepper, and additional fish sauce to taste. Enjoy!
Notes
- I used 7 cups of spinach in this chicken tinola recipe. Instead of measuring 7 cups, I took seven handfuls as the spinach will shrink when cooked. Refer to Sam’s Pro Tips for this Chicken Tinola with Spinach for further discussion.
- If you don't want to use diced chicken breast, you can use chicken thighs or drumsticks to simmer with the other ingredients. Adjust the cook time accordingly as this will take longer.