Tinola Chicken Soup with Ginger and Green Papaya

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Filipino chicken soup simmered with ginger, green papaya, and chili leaves, perfect for a light and nourishing meal. This Filipino-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken pieces, fresh ginger, sliced into thin strips, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Filipino cuisine 230 cal/serving

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Ingredients

1.5 lbs bone-in chicken pieces
2 cups green papaya, peeled and sliced into 1/2-inch wedges
1/4 cup fresh ginger, sliced into thin strips
4 garlic cloves, minced
1 medium onion, quartered
6 cups water
3 tbsp fish sauce
2 cups fresh chili leaves (or spinach), roughly chopped
2 tbsp cooking oil
to taste salt
1/2 tsp black pepper

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Instructions

Step 1: In a large pot, heat 2 tbsp cooking oil over medium heat. Add 4 minced garlic cloves, 1 medium quartered onion, and 1/4 cup thinly sliced fresh ginger, sauté for 3-4 minutes until fragrant and aromatic.
Step 2: Add 1.5 lbs bone-in chicken pieces to the pot and cook for 4-5 minutes, turning occasionally until the chicken is lightly browned.
Step 3: Pour in 6 cups water and bring the mixture to a boil. Reduce heat to low and simmer uncovered for 30 minutes until the chicken is tender and the broth is flavorful.
Step 4: Add 2 cups sliced green papaya and 3 tbsp fish sauce to the pot; continue simmering for another 10 minutes until the papaya is tender but not mushy.
Step 5: Stir in 2 cups roughly chopped fresh chili leaves and season with salt and 1/2 tsp black pepper. Cook for an additional 2 minutes until the leaves wilt.
Step 6: Serve hot as a light, nourishing soup with steamed rice on the side.