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Low Carb Chicken Tinola (Filipino Ginger Chicken Soup) Recipe
Prep Time
30 minutes
Total Time
50 minutes
Yield
4
servings
Ingredients
- 1 tablespoon canola oil (or other Virta-friendly cooking oil)
- 1 medium onion, chopped (chopped)
- 4 garlic cloves (minced)
- 1½ inch fresh ginger (peeled and thinly sliced)
- 1 tablespoon fish sauce
- 3 pounds bone-in chicken legs and thighs
- 28 oz chicken broth
- 1 chayote squash (peeled and cut into bite-sized pieces)
- 1 bok choy
- 8 oz fresh spinach
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
14
g
Protein
48
g
Fat
27
g
Calories
491
Chicken Tinola, a comforting Filipino ginger chicken soup, brings warmth and flavor to your table. With fresh ginger, tender chicken, and vibrant greens like bok choy and spinach, it's an excellent choice for a weeknight dinner. At just 14 grams of carbs per serving, this low-carb recipe supports your journey towards better health, making it a satisfying option for meal prep or serving the family. Whip up this nourishing soup and enjoy a taste of the Philippines while embracing keto-friendly eating.
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic; cook and stir until fragrant, about 2 minutes.
- Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5-8 minutes, until chicken is lightly browned.
- Pour in chicken broth and cook for 10 minutes.
- Add squash and simmer until chicken is no longer pink in the center, about an extra 10 minutes. Season with salt and pepper to taste.
- Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
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