Low Carb Chicken Tinola
Experience the perfect blend of comfort and nutrition with this Low Carb Chicken Tinola, a fresh twist on the classic Filipino chicken soup. This keto-friendly version swaps traditional ingredients for zucchini noodles (zoodles) and baby spinach, creating a light yet satisfying dish packed with flavor. Aromatic ginger, garlic, and fish sauce infuse the broth with depth, while the tender chicken thighs make it incredibly hearty. A hint of siling labuyo (bird’s eye chili) provides a subtle heat, balanced perfectly by a bright squeeze of lemon or calamansi juice. Ready in under an hour, this one-pot meal is not only easy to prepare but also ideal for meal prep. Enjoy a wholesome, delicious bowl that’s perfect for low-carb lifestyles without compromising on authenticity or taste!
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Ingredients
- 1 kg chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 50 grams fresh ginger, sliced into thin strips
- 2 tablespoons fish sauce
- 6 cups water
- 3 medium zucchini, cut into noodles (zoodles)
- 200 grams baby spinach
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 siling labuyo (bird’s eye chili), chopped
- 2 tablespoons lemon or calamansi juice
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add chopped onion and sauté until translucent, about 3-4 minutes.
Step 3
Add minced garlic and sliced ginger, and cook until fragrant, about 1-2 minutes.
Step 4
Raise the heat to medium-high and add the chicken thighs to the pot. Sear the chicken, turning occasionally, until lightly browned on all sides, about 5-7 minutes.
Step 5
Pour in the fish sauce, stirring to coat the chicken evenly, and cook for another minute.
Step 6
Pour the water into the pot, ensuring the chicken is submerged. Bring to a boil.
Step 7
Once boiling, lower the heat to a simmer. Cover and let cook for 25 minutes or until the chicken is fully cooked and tender.
Step 8
Add in the zucchini noodles and baby spinach, and stir until the spinach has wilted and the zoodles are tender yet firm, about 3-4 minutes.
Step 9
Season with salt and pepper to taste.
Step 10
For a little heat, add the chopped siling labuyo to the pot. Stir to combine well.
Step 11
Remove from heat and squeeze lemon or calamansi juice into the soup.
Step 12
Serve hot and enjoy your Low Carb Chicken Tinola!
Nutrition Facts
| Serving size | (3518.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2624.8 |
| Total Fat 140.5g | 0% |
| Saturated Fat 37.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 940mg | 0% |
| Sodium 5949.4mg | 0% |
| Total Carbohydrate 55.3g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 20.6g | |
| Protein 276.9g | 0% |
| Vitamin D 70IU | 0% |
| Calcium 548.3mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 4414.0mg | 0% |
Source of Calories