This Filipino tinola recipe is a chicken and chayote soup for the soul! Savory chicken broth is simply infused with ginger, the chicken is super fall-off-the-bone tender, and the greens are beautiful slices of chayote squash (also called sayote), and vibrant watercress or moringa leaves(also called malungay). Clear broth and wholesome ingredients make this easy to make Filipino soup one of the best to warm you up and make you feel good.
Updated December 1, 2025
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I love to celebrate natural, wholesome, and delicious recipes…especially ones that show tradition and authenticity. Today, you need to get to know or rediscover Chicken Tinola, a classic Filipino chicken soup made with chayote (sayote), ginger, and leafy greens. Sometimes people use green papaya in place of chayote.
It’s really one of the healthiest Filipino foods and a great Asian soup for when you are sick. Not to mention, great for postpartum health and just overall, well being. All big pluses.
This tinola recipe is beautiful Filipino food and sticks to the classic recipe. I think the ancestors will be proud of it.
This recipe is sure to bring comfort, nourishment, and a taste of home. You don’t need to be Filipino to see that this recipe speaks to everyone with the comfort of chicken broth and simple vegetables.
What is Chicken Tinola with Chayote Soup?
Chicken Tinola, also known as Tinola Manok in Filipino ulam (food eaten with rice), and is a light and flavorful chicken soup slowly cooked and low simmered with ginger, onions, garlic, chayote (or green papaya), and leafy greens.
The ginger infuses the clear broth and the outcome is idyllic, wholesome homemade, very simple chicken soup. It has a lovely, warming aroma that wafts through. the kitchen.
This iconic dish is a staple in Filipino households, often enjoyed during family meals or as a comforting remedy for colds and rainy days. With its clear broth and simple, natural ingredients, Tinola is both hearty and healthy—perfect for pairing with steamed rice.
In fact, if you feel down, maybe had a long night, it’s gloomy outside, or just want something warming and easy…tinola soup is really a go-to that I’m sure you will love.
What is tinola manok in English
Tinola Manok in English translates to “Chicken Tinola.” It refers to a traditional Filipino chicken soup that is typically made with ginger, chayote (or green papaya), and leafy greens.
A Brief History of Tinola
Tinola dates back to pre-colonial Philippines, where it was traditionally prepared as a warming soup made with chicken and native vegetables.
It gained widespread recognition after being featured in Noli Me Tangere, the famous novel by national hero José Rizal.
Tinola’s timeless appeal lies in its simplicity and versatility, adapting to the availability of ingredients while retaining its core flavors of ginger and chicken. The specific touch that make tinola what it is…is the chayote squash and the leafy watercress, moringa leaves, or even spinach can do. That’s it!
What Are the Greens in Tinola Manok?
The leafy greens in Tinola are an essential part of its appearance, nutritional, and flavor profile. Common choices include:
- Malunggay (Moringa leaves): Packed with vitamins A and C, malunggay adds a subtle earthy taste.
- Chili Pepper Leaves: A traditional choice in some regions, known for their unique aromatic flavor.
- Watercress: Adds a very slightly bitter flavor with a crisp and fresh finish, similar to arugula but much milder. I used watercress for this recipe.
- Spinach: A readily available alternative, offering a mild and slightly sweet flavor.
Choose the greens that suit your taste or what you have on hand.
What is Chayote (Sayote)
- Type of Vegetable: Chayote, also known as sayote in Filipino, is a mild, green gourd that belongs to the cucumber family.
- Nutritional Value: It is low in calories and high in vitamins, particularly vitamin C and folate, making it a nutritious choice in meals.
- Texture and Flavor: Chayote has a crisp texture and a gentle, slightly sweet flavor that allows it to absorb the tastes of the dishes it’s cooked with.
- Common Uses: It is often used in a variety of Filipino dishes, including soups like Chicken Tinola, as well as stir-fries and salads.
- Preparation: The vegetable can be eaten raw or cooked and is typically peeled, seeded, and sliced before use in dishes.
- Health Benefits: Chayote is rich in fiber, which aids in digestion, and contains antioxidants that can support overall health.
How to cut Chayote for tinola soup recipe
Peel the chayote and then slice into wedges. Remove the core.
Why You’ll Love This Recipe
- Natural and Wholesome: Made with fresh ingredients and no artificial additives. Lot’s of protein and very simple.
- Customizable: Easily adapt the recipe with available vegetables or proteins.
- Nutrient-Packed: Loaded with vitamins, antioxidants, and protein.
- Versatile Cooking Options: Make it on the stovetop or make slow cooker tinola for convenience. It’s the same recipe to do the slow cooker tinola, just sear the chicken first and also add 4-6 hours (depends on your slow cooker) to adjust the time.
- One Pot Dinner: This family style meal can be done from just one pot. It’s been great for me, as a mom and busy person in general, to set-it-and-forget-it and come out with a gorgeous Filipino chicken dinner.
Why This Recipe is Good for You
- Ginger: Known for its anti-inflammatory and immune-boosting properties.
- Chayote: Low in calories but rich in fiber and vitamins.
- Leafy Greens: A great source of iron, calcium, and antioxidants.
- Chicken: A lean protein that supports muscle growth and repair.
Ingredients
Soup Base:
- 3 lbs chicken drums and thighs – This give the most tender, fall of the bone meat. Use with skin and bones (traditional) to enhance the broth flavor and tenderness.
- 2 tablespoons cooking oil – high heat oil (coconut or vegetable)
- 1 medium white onion – quartered
- 3 inch piece of ginger – peeled and julienned
- 1 tsp garlic powder – cloves chopped garlic
- 1 tbsp fish sauce – The fish sauce brings the umami and lip-smacking flavor; or salt to taste
- 32 oz chicken broth
- 2.5 cups water
Vegetables:
- 2 medium chayote (sayote), peeled, seeded, and sliced into wedges
- 2 cups leafy greens (malunggay, watercress, or spinach) – cleaned very well and remove thick stems
Garnish:
- Calamansi or lemon wedges
- Red chili, for a spicy kick (optional)
Equipment
- Large Dutch oven or heavy-bottomed pot with a lid
- Wooden spoon or ladle
- Sharp knife and cutting board
- Measuring cups and spoons
Optional:
- Slow cooker (for a hands-off cooking option)
Instructions
Prepare the Ingredients
- Rinse the chicken pieces under cold water and pat dry. Trim excess fat if desired, but leave the skin.
- Wash and prep the leafy greens by removing big stems. Set aside.
- Wash the chayote but do NOT cut until the broth is almost ready for it. Chayote is full of water and you want to hold that in till the last minute.
Sauté the Aromatics
- Heat the oil in a Dutch oven over medium heat.
- Add the coconut oil and sear the chicken, skin down. Flip when seared.
- Then add the onions and ginger. Sauté for two more minutes.
- Season by adding the fish sauce and garlic powder.
Add Liquid
- Pour in the water and the chicken broth. Bring to a gentle boil, then reduce to a very low flame with a very low simmer…almost with no simmer or bubbling. Place the lid on the pot tightly. Slow cook the chicken and infuse the broth for 50 minutes.
- After the hour, skim off any foam or impurities from the surface to keep the broth perfectly clear. Remove the onion chunks to make the broth more clear and smooth texture.
Then, Add Chayote or Green Papaya
- Peel and cut the chayote wedges or green papaya. Add them into the broth (keep the flame low and slow) and place the lid back on. Cook for ten minutes until the chayote is tender but not mushy! Once you can see the texture of the chayote become more clear and a fork can pierce through, it’s ready.
Adding the Greens
- Stir in the leafy greens just before serving. They will wilt in the residual heat.
Serve
- Serve right away while the greens are still perfect texture and colorful. Add jasmine rice on the side. You can also garnish with calamansi or lemon wedges.
Notes
- Go low and slow when infusing the broth and tenderizing the chicken. Use skin and bone in chicken so it becomes super tender and fall off the bone. Do not boil or high simmer, or else it will be dry. Internal temp is 165F for chicken.
- Watch the chayote. Do not over cook or else it will be mush.
Add-Ins
- For a Richer Broth: Add a small piece of lemongrass while simmering the Filipino chicken soup with ginger and chayote.
- Vegetarian Option: Substitute chicken with dried Shiitake mushrooms and use vegetable broth.
- Spicy Kick: Add sliced chili peppers or a dash of chili oil for heat.
- Protein Variations: Try Tinola with pork ribs, fish, or big Tiger prawns.
How to Serve
Chicken Tinola is best enjoyed hot with steamed jasmine or brown rice. Serve with a side of fish sauce mixed with calamansi juice and chili for added flavor.
It’s also a great side dish, and then serve a family feast by adding Asian beef and butternut squash medley, and a side of super simply made vegetable pancit bihon.
Tinola isn’t just a recipe—it’s a comforting traditional Filipino chicken soup with ginger and chayote that warms the heart and soul. With its tender chicken, nutrient-rich vegetables, and aromatic ginger broth, this dish is a must-try for anyone seeking a healthy and satisfying meal.
Whether you’re cooking for your family or exploring Filipino cuisine, Chicken Tinola with Chayote Soup is a recipe you’ll return to time and time again.
Don’t forget to share your Tinola creations with me on Instagram at @JackieLikesRice. Please share, pin, like, give stars in the recipe cards below. Thank you for the love
TINOLA Chicken and Chayote Soup
Equipment
- Dutch Oven or large heavy-bottomed pot with a lid
- Wooden Spoon or Ladle
- Sharp knife and cutting board
- Slow Cooker (optional)
Ingredients
Soup Base:
- 3 lbs chicken drums and thighs This give the most tender fall of the bone meat. Use with skin and bones (traditional) to enhance the broth flavor and tenderness.
- 2 tablespoons cooking oil high heat oil; coconut or vegetable
- 1 medium white onion quartered
- 3 inch piece of ginger peeled and julienned
- 1 tsp garlic powder cloves chopped garlic
- 1 tbsp fish sauce The fish sauce brings the umami and lip-smacking flavor; or salt to taste
- 32 oz chicken broth
- 2½ cups water
Vegetables:
- 2 medium chayote sayote, peeled, seeded, and sliced into wedges
- 2 cups leafy greens malunggay, watercress, or spinach – cleaned very well and remove thick stems
Garnish:
- Calamansi or lemon wedges
- Red chili for a spicy kick (optional)
Instructions
Prepare the Ingredients
- Rinse the chicken pieces under cold water and pat dry. Trim excess fat if desired, but leave the skin.Wash and prep the leafy greens by removing big stems. Set aside.Wash the chayote but do NOT cut until the broth is almost ready for it. Chayote is full of water and you want to hold that in till the last minute.
Sauté the Aromatics
- Heat the oil in a Dutch oven over medium heat. Add the coconut oil and sear the chicken, skin down. Flip when seared.2 tablespoons cooking oil, 3 lbs chicken drums and thighs
- Then add the onions and ginger. Sauté for two more minutes. Season by adding the fish sauce and garlic powder.1 medium white onion, 3 inch piece of ginger, 1 tsp garlic powder, 1 tbsp fish sauce
Add Liquid
- Pour in the water and the chicken broth. Bring to a gentle boil, then reduce to a very low flame with a very low simmer…almost with no simmer or bubbling. Place the lid on the pot tightly. Slow cook the chicken and infuse the broth for 50 minutes.32 oz chicken broth, 2½ cups water
- After the hour, skim off any foam or impurities from the surface to keep the broth perfectly clear. Remove the onion chunks to make the broth more clear and smooth texture.
Add Chayote or Green Papaya
- Peel and cut the chayote wedges or green papaya. Add them into the broth (keep the flame low and slow) and place the lid back on. Cook for ten minutes until the chayote is tender but not mushy!2 medium chayote
- Once you can see the texture of the chayote become more clear and a fork can pierce through, it's ready.
Add the Greens
- Stir in the leafy greens just before serving. They will wilt in the residual heat.2 cups leafy greens
Serve
- Serve right away while the greens are still perfect texture and colorful. Add jasmine rice on the side. You can also garnish with calamansi or lemon wedges.Calamansi or lemon wedges, Red chili
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