Chicken Tinola Soup Recipes

CHICKEN TINOLA SOUP

Chicken Tinola Soup image

This recipe is suitable for the prep phase.

Provided by Lisa Durham

Number Of Ingredients 6

Ingredients

8 oz cooked chicken, chopped
2 pkg nu-energy chicken bouillon supplement
4 c water
8 oz cabbage, chopped
4 oz green onions, chopped
ginger, white pepper, and garlic to taste

Steps:

1. Boil water. Add chicken supplement. Stir. Add the remaining ingredients and simmer until cabbage and onions are tender.

CHICKEN TINOLA

Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

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