Whole30 Chicken Tinola

Discover the comforting flavors of Whole30 Chicken Tinola, a hearty and nourishing Filipino-inspired soup that's perfect for your Whole30 journey or any time you crave a wholesome meal. This recipe features tender chicken thighs, vibrant green papaya, and chayote simmered in a savory ginger-infused broth, with a finishing touch of kale or malunggay leaves for a nutrient-packed boost. With a cook time of just 35 minutes, this one-pot wonder offers a clean, gluten-free, and dairy-free meal that's brimming with bold flavors. Ideal for family dinners or meal prep, this Whole30-compliant Chicken Tinola is a delicious way to stay on track without compromising on taste or tradition.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs
• 2 tablespoons cooking oil (avocado or coconut)
• 1 medium, chopped yellow onion
• 4 minced garlic cloves
• 2 inches, peeled and sliced into thin coins ginger root
• 6 cups water
• 1 medium, peeled, deseeded, and sliced green papaya
• 1 medium, peeled and sliced chayote
• 2 tablespoons fish sauce (Whole30 compliant)
• 2 cups, loosely packed kale (or malunggay leaves)
• 0.5 teaspoon fresh ground black pepper
• 1 teaspoon, or to taste sea salt

Directions

Step 1

Heat the cooking oil in a large, deep pot over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and sliced ginger. Cook for another 2 minutes until fragrant.

Step 4

Add the chicken thighs to the pot, searing each side for about 4 minutes or until lightly browned.

Step 5

Pour in the 6 cups of water, ensuring the chicken is submerged. Bring to a gentle boil.

Step 6

Once boiling, reduce the heat to a simmer. Allow the chicken to cook for about 20 minutes.

Step 7

Add the sliced green papaya and chayote to the pot. Continue simmering for another 10 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 8

Stir in the fish sauce, fresh ground black pepper, and sea salt. Adjust seasoning to taste.

Step 9

Finally, add the kale or malunggay leaves to the pot, cooking just until they wilt, about 1-2 minutes.

Step 10

Remove from heat and serve the Chicken Tinola hot in bowls, ensuring each bowl has a good mix of chicken, broth, and vegetables.

Nutrition Facts

Serving size	(3427.3g)

Amount per serving	% Daily Value*
Calories	2532.3

Total Fat 130.4g	0%
Saturated Fat 51.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 852.7mg	0%
Sodium 6125.4mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 21.1g	0%
Total Sugars 39.4g
Protein 250.4g	0%

Vitamin D 63.5IU	0%
Calcium 585.3mg	0%
Iron 13.0mg	0%
Potassium 4276.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 39.6%

Carbs: 13.9%