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Meat, South and Southeast Asian

Tinola with rice

Tinola is a Filipino chicken soup flavored with ginger, zucchini and baby spinach, served with rice on the side. For 4 people, it takes 55 minutes and is very easy to make, for €2.30 per serving. The key is a generous amount of ginger and a broth that simmers gently without ever boiling hard.

A broth that warms you up, tinola from the Philippines, chicken with ginger, zucchini and leafy greens, with a little rice on the side.

Tinola with rice
Total time
55 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Tinola is a clear, fragrant broth where ginger takes the lead right away, carried by chicken that simmers slowly until it turns tender. Zucchini adds a soft bite without falling apart, and baby spinach closes things out with a tender green that wilts in minutes. Nothing here is spicy or heavy, it's a soup that warms you up without weighing you down.

Make this on a weeknight when everyone needs something gentle and nourishing, or on a calm Sunday when the 30 minute simmer practically takes care of itself. Kids tend to like it because the broth is mild, and the rice on the side lets everyone build their bowl their own way. At Mon Chou, this is the kind of dish we keep for nights that call for simplicity.

The ingredients

4 people

Butcher

  • Chicken thighs 6

Fruits and vegetables

  • Fresh ginger 50 g
  • Onion 1
  • Garlic 4 cloves
  • Zucchini 2
  • Baby spinach 150 g

Pantry

  • White riceoften in the pantry 250 g
  • Fish sauceoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Sauté the garlic, sliced onion and ginger strips in the oil. 5 min

    Ginger strips release more flavor than grated ginger.

  2. Add the chicken, let it lightly brown, then pour in 1.5 liters of water and the fish sauce. 8 min

    The chicken just needs to change color, it doesn't have to brown deeply.

  3. Let it simmer covered, skimming the surface. 30 min

    Don't let the broth boil hard, it would turn cloudy.

  4. Add the zucchini in thick rounds, cook a few minutes, then add the baby spinach. 8 min

    The spinach wilts in two minutes in the hot broth.

  5. Cook the rice and serve the soup with the rice on the side. 12 min

    A squeeze of lime in each bowl brings out the ginger.

Our tips to get it right

  • Skim the broth well during the 30 minute simmer, that's what keeps it clear and clean tasting.
  • Cut the ginger into thin strips rather than thick chunks, it infuses faster and is pleasant to eat straight from the broth.
  • Taste the broth before serving and add fish sauce gradually, it's salty and strength varies by brand.

The variations

  • Swap the chicken thighs for a whole chicken cut into pieces if that's what you have, the cooking time stays about the same.
  • For a vegetarian version, replace the chicken with firm tofu and the fish sauce with soy sauce, ginger still carries the dish.
  • For a quicker kid friendly version, use a bit less ginger and serve the rice right in the soup bowl instead of on the side.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Soy sauce on the side

Storage

Tinola keeps for 2 to 3 days in the fridge in a sealed container, with the broth and rice stored separately. It freezes well without the rice, for up to 2 months. Reheat the broth gently on the stove, without letting it boil hard, to keep it clear.

Questions about this dish

Can you replace the baby spinach with another green vegetable?

Yes, napa cabbage leaves or sliced chayote both work well in tinola. Just add the green vegetable at the very end of cooking so it stays tender.

Can tinola be made ahead?

Yes, you can make the chicken broth a day ahead, it only gets better. Add the zucchini and spinach only when reheating so they keep their texture.

Does tinola freeze well?

The broth with chicken freezes well for up to 2 months. Freeze the rice separately or cook it fresh instead, since thawed rice turns mushy.

How much ginger do you really need?

The 50 grams in the recipe gives a noticeable but not sharp flavor. You can add a bit more if you like a strongly fragrant broth, ginger is meant to lead in this dish.

How long does it take to make a tinola, a Filipino ginger chicken soup with zucchini, served with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tinola, a Filipino ginger chicken soup with zucchini, served with rice?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tinola, a Filipino ginger chicken soup with zucchini, served with rice cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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