Chicken papaya soup, also known as chicken tinola, is a comforting Filipino dish that combines tender chicken, green papaya, and hearty vegetables in a flavorful broth. This recipe is simple to make and perfect for warming up on cooler days or when you’re craving a taste of home.
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Why I Love This Chicken and Papaya Soup Recipe
This chicken tinola recipe reminds me of family dinners where the aroma of ginger and fish sauce would fill the kitchen. A close friend shared their family’s version of this classic soup with me, and I’ve been making it ever since. The combination of tender chicken, soft papaya, and flavorful broth over steamed rice is pure comfort food. It’s an easy way to bring a little bit of Filipino tradition to the dinner table.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon minced garlic
- 2 1-inch pieces of ginger, peeled
- 1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 green papaya, peeled, seeded, and cut into chunks
- 6 cups chicken broth
- 2 teaspoons fish sauce
- 1 bunch bok choy, chopped
- ¼ cup scallions, chopped
- Steamed white rice
How to Make Chicken Papaya Soup (Chicken Tinola)
Step 1: Sauté the Aromatics
Heat vegetable oil in a large pot over medium heat. Add the onion and cook until translucent. Stir in garlic and ginger, cooking for an additional minute.
Add the chicken pieces and sauté for about 8 minutes, stirring occasionally.
Step 2: Add the Papaya and Broth
Add the green papaya chunks, chicken broth, and fish sauce to the pot. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Let it cook for 10 minutes to infuse the flavors.
Step 3: Add the Bok Choy
Stir in the bok choy and continue to simmer for another 10 minutes, or until the vegetables are tender.
Step 4: Garnish and Serve
Add the chopped scallions just before serving to brighten the flavor.
Step 5: Enjoy with Rice
Serve hot in bowls alongside steamed white rice for a comforting and hearty meal.
My Expert Tips
- Choosing Papaya: Use green papaya for this dish. Its slightly firm texture holds up well during cooking and absorbs the flavorful broth.
- Alternative Vegetables: If you can’t find bok choy, substitute spinach or chayote for a similar taste and texture.
- Maximize Flavor: Sautéing the chicken with ginger and garlic before adding broth helps to deepen the flavors.
- Rice Pairing: Serve with jasmine rice for an authentic pairing that absorbs the delicious broth.
- Make It Ahead: This soup tastes even better the next day as the flavors meld together, so make extra for leftovers.
FAQ's About This Chicken Chicken Papaya Soup
Can I use bone-in chicken?
Yes! Bone-in chicken will add extra flavor to the broth. Just adjust the cooking time to ensure the chicken is fully cooked.
What can I substitute for fish sauce?
If you don’t have fish sauce, soy sauce or tamari can be used, but the flavor will be slightly different.
Can I freeze chicken tinola?
Absolutely! Store it in an airtight container in the freezer for up to 3 months. Reheat on the stovetop for best results.
Is there a vegetarian version of tinola?
Yes! Use vegetable broth and substitute tofu or mushrooms for the chicken.
What if I can’t find green papaya?
Chayote squash is a great substitute for green papaya in this recipe.
My Final Thoughts
Chicken papaya soup is a nourishing and satisfying dish that’s surprisingly easy to make. It’s a go-to comfort food that combines simple ingredients with bold, traditional flavors. Whether it’s a family dinner or a quick weeknight meal, this recipe will bring warmth and joy to your table.
More Soup Recipes To Try Next
- Marry me chicken soup
- French onion soup rice
- Grandma's chicken and vegetable soup
- Italian penicillin soup
- Chicken and sweetcorn soup
Quick and Easy Chicken Papaya Soup Recipe (Chicken Tinola)
Chicken papaya soup, also known as chicken tinola, is a comforting Filipino dish that combines tender chicken, green papaya, and hearty vegetables in a flavorful broth. This recipe is simple to make and perfect for warming up on cooler days or when you’re craving a taste of home.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon of minced garlic
- 2 1-inch pieces of ginger, peeled
- 1.5 lbs. boneless-skinless chicken breasts, cut into 1 inch pieces
- 1 green papaya
- 6 cups chicken broth
- 2 teaspoons of fish sauce
- 1 bunch of Bok Choy, chopped into 1 inch pieces
- ¼ cup chopped scallions
- Steamed white rice
Instructions
1. Peel the green papaya, remove the seeds, and cut it into 1-inch chunks. Set the chunks aside.
2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the onion and sauté for 3-4 minutes, or until translucent.
3. Stir in the minced garlic and ginger, followed by the chicken pieces. Sauté for about 8 minutes to cook the chicken most of the way through, ensuring it's not browned.
4. Add the green papaya chunks, chicken broth, and fish sauce to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer and let it cook on low heat for 10 minutes.
5. Stir in the bok choy and continue to simmer for an additional 10 minutes, or until the vegetables are tender.
6. Finally, add the chopped scallions for a fresh burst of flavor.
7. Serve the soup hot in bowls, accompanied by steamed rice for a comforting and satisfying meal. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 152mgSodium: 1769mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 58g
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