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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

When you need to revamp your menu, choose this mouthwatering recipe for low carb chicken tinola (filipino ginger chicken soup). With just a few ingredients, you can shake up your normal routine with this tasty chicken tinola (filipino ginger chicken soup). Moreover, it is a ideal choice for a keto menu.

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
  3. 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.
  4. Pour in chicken broth and cook for 10 minutes.
  5. 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.
  6. Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.