Whole30 Tinola
Whole30 Tinola is a vibrant and nourishing Filipino-inspired chicken soup, perfectly crafted to align with Whole30 guidelines. This one-pot recipe highlights the rich flavors of bone-in, skin-on chicken thighs, simmered in a fragrant broth infused with garlic, ginger, and coconut aminos. Packed with wholesome vegetables like zucchini and green papaya (or chayote squash), and finished with spinach or moringa leaves, this comforting dish is both paleo-friendly and gluten-free. Ready in just under an hour, Tinola offers a hearty balance of tender chicken, nutrient-rich greens, and a broth bursting with umami flavors. Ideal for meal prep or a satisfying family dinner, serve it piping hot and enjoy its wholesome simplicity with every spoonful. Perfect for those seeking clean, flavorful, and Whole30-approved recipes!
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Recipe Information
Ingredients
- 1.5 lb Bone-in, skin-on chicken thighs
- 1 tbsp Coconut oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tbsp Fresh ginger, peeled and julienned
- 5 cups Water or compliant chicken broth
- 2 tbsp Coconut aminos
- 1 tsp Sea salt
- 2 medium Zucchini, cut into wedges
- 1 medium Green papaya or chayote squash, peeled and sliced into chunks
- 4 cups Fresh spinach or moringa leaves
- 0.25 tsp Black pepper, freshly cracked (optional)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and julienned ginger, cooking for another 1-2 minutes until fragrant.
Place the chicken thighs into the pot, skin side down, and sear for 2-3 minutes on each side until lightly browned.
Pour in the water or compliant chicken broth and bring to a gentle boil.
Stir in the coconut aminos and sea salt, then lower the heat to a simmer.
Cover the pot and let the chicken cook for 20 minutes.
Add the zucchini wedges and green papaya (or chayote squash) to the pot. Simmer for another 10 minutes, or until the vegetables are tender.
Stir in the fresh spinach or moringa leaves and let them wilt for 1-2 minutes.
Taste the broth and adjust the seasoning with more salt or a touch of black pepper, if desired.
Serve hot in bowls, ensuring each portion includes chicken, vegetables, and plenty of broth. Enjoy immediately!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 34.7 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4459 mg | 95% | |
*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.
