Low Carb Chicken Tinola
Experience the comforting warmth of traditional Filipino Chicken Tinola with a healthy twist in this Low Carb Chicken Tinola recipe. This guilt-free version swaps out the classic green papaya for nutrient-packed zucchini noodles, while baby spinach adds a fresh burst of color and extra vitamins to the dish. Flavored with aromatic ginger, garlic, and a splash of fish sauce, this hearty chicken soup is simmered to perfection for tender, juicy chicken thighs and a broth that's deeply satisfying. A touch of siling labuyo brings a delightful heat, balanced by the tangy brightness of calamansi or lemon juice. Ready in under an hour, this one-pot wonder is keto-friendly, gluten-free, and perfect for anyone seeking a wholesome, low-carb meal that's rich in flavor and easy to prepare.
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Recipe Information
Ingredients
- 1 kg chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 50 grams fresh ginger, sliced into thin strips
- 2 tablespoons fish sauce
- 6 cups water
- 3 medium zucchini, cut into noodles (zoodles)
- 200 grams baby spinach
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 siling labuyo (bird’s eye chili), chopped
- 2 tablespoons lemon or calamansi juice
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and sliced ginger, and cook until fragrant, about 1-2 minutes.
Raise the heat to medium-high and add the chicken thighs to the pot. Sear the chicken, turning occasionally, until lightly browned on all sides, about 5-7 minutes.
Pour in the fish sauce, stirring to coat the chicken evenly, and cook for another minute.
Pour the water into the pot, ensuring the chicken is submerged. Bring to a boil.
Once boiling, lower the heat to a simmer. Cover and let cook for 25 minutes or until the chicken is fully cooked and tender.
Add in the zucchini noodles and baby spinach, and stir until the spinach has wilted and the zoodles are tender yet firm, about 3-4 minutes.
Season with salt and pepper to taste.
For a little heat, add the chopped siling labuyo to the pot. Stir to combine well.
Remove from heat and squeeze lemon or calamansi juice into the soup.
Serve hot and enjoy your Low Carb Chicken Tinola!
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 20.6 g | ||
| Protein | 276.9 g | 554% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 548 mg | 42% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4414 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
