Best Chicken Soup: A Different Take

Chicken Soup Comfort Food Recipe

Article by Trudy Allen | 5-6 min read

 

Chicken Broth, Chicken Tinola, Best Food For Colds, Best Food For Lowering Blood Sugar, Best Food For Reducing Inflammation, Healthy Food, Healthy Soups, Soup Recipes, Light Soup Recipes, Cooking with Papaya, Cooking with Moringa, Philippine Soups,  Food Trends 2020

 

Almost every nationality has a go-to, best chicken soup recipe, which is celebrated for helping to cure a bout of the common cold, or being of comfort when you’re unwell.

The Philippine version, Tinolang Manok or Chicken Tinola, is right up there as the best chicken soup, in my opinion.  The recipe includes ginger, which is a wonder for helping with colds, as well as green papaya and moringa leaves (known as Malunggay in the Philippines).  Moringa is celebrated for having a high concentration of antioxidants, lowering blood sugar, improving heart health, and reducing inflammation, amongst other benefits.

Chicken Tinola is a heartening and delicious broth, which is sure to make you feel better, and so easy to make.  You can also serve it with rice for a filling meal. 

 

 

Chicken Tinola

Serves 4-6

Preparation & Cooking Time: 1 Hour

 

Ingredients:

¼ Cup (60ml/2fl oz) Vegetable Oil

1 Onion, cut in to thin wedges

4 Crushed Garlic Cloves

2 Inch piece of Ginger, peeled and finely grated

8 pieces of chicken, use breast and drumsticks (leave on the bone for added flavor)

¼ Cup (60ml/2fl oz) Fish Sauce

8 Cups of water

½ Green Papaya, peeled, de-seeded & sliced

1 large handful of Moringa leaves (substitute cilantro leaves, but it will have a stronger earthy taste)

 

  1. Grab a large saucepan or cooking pot and heat the vegetable oil.
  2. Add the onion wedges, crushed garlic and grated ginger. Cook for 4 minutes on a medium heat, stirring until the onion is soft.
  3. Add the chicken and cook for 2 minutes or until the pieces have browned.
  4. Add the fish sauce and water* and bring to the boil. Use a strainer or teaspoon to remove any ‘scum’ from the surface of the broth.
  5. Once this is cleared, reduce the heat to low and cook for 35 minutes. 
  6. Add the sliced green papaya and cook for another 5 minutes.
  7. After 5 minutes check that the papaya has softened and pieces of chicken are cooked through. Cook for a little longer, if needed
  8. Finally, add the moringa leaves and stir. Remove the pan from the heat, once the moringa leaves have wilted and serve in to bowls

    You can serve the best Chicken soup (ever!) on its own or with steamed rice.

    * Filipino’s use ‘rice washings’ for added flavor.  This is just the water which has been used to ‘wash’ the rice before cooking it. Rice washings give added flavor to the broth, and the starch from the rice acts as a thickening agent.

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