Tinola Chicken Soup with Ginger and Green Papaya

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Filipino chicken soup simmered with ginger, green papaya, and chili leaves, perfect for a light and nourishing meal. This filipino-inspired chicken 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve hot as a light, nourishing soup with steamed rice on the side.

Frequently asked questions

How long does Tinola Chicken Soup with Ginger and Green Papaya take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tinola Chicken Soup with Ginger and Green Papaya?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken pieces from drying out.

Can I substitute ingredients in Tinola Chicken Soup with Ginger and Green Papaya?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tinola Chicken Soup with Ginger and Green Papaya for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tinola Chicken Soup with Ginger and Green Papaya?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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