Filipino Tinola: Chicken, Chayote Squash, and Spinach Soup

Published on January 9, 2013, by

This recipe is straight from my Momma! Except for when she told me to start with vegetable oil… say it ain’t so! Otherwise, my peeps get it right with this hearty dish!


  • 1 ½ pound chicken
  • 3 chayote, chopped in chunks
  • 12 oz spinach
  • 1 tablespoon garlic
  • ¼ cup ginger, julienned
  • 1 large onion, julienned

serves: 4-6

  • 1 large onion, julienned
  • 6 cups chicken brothchayote
  • 1 tablespoon butter
  • sea salt
  • fresh pepper
  • *Make sure to remove the seed and white part in the center of the chayote

  1. In large sauce pan, melt butter, saute garlic, ginger, and onions. Add chicken, salt, pepper and brown. Add chayote, broth, bring to boil then simmer until cooked. When almost done add spinach. Chayote should be translucent and tender.

Find more recipes just like this- Old World flipped in my cookbook, Paleo Traveler: Old World Recipes Flipped NeoPaleo, Find Paleo versions of Asian and Eastern European traditional recipes.



*Can also add green jalapeno for bite!

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Home Recipe Filipino Tinola: Chicken, Chayote Squash, and Spinach Soup