Chicken and Papaya Soup (Tinola)
A surprisingly and wonderfully healthy soup. The flavor of chicken and the robust heartiness of a vegetable squash soup.
Servings: 6 servings
Calories: 331kcal
Ingredients
- 2 lbs chicken pieces (legs, breasts, and/or quarters)
- 1 papaya peeled, seeded and cubed
- 3 carrots peeled and sliced
- 1 onion peeled and quartered
- 1 tomato peeled and diced
- ½ head cauliflower cleaned, and trimmed into small florets
- 3 cloves garlic peeled and minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt to taste
- ½ tsp ground black pepper to taste
- 1 lime juice juice a whole lime
- 8 cups water or enough to cover all ingredients in pot
- 2 tbsp olive oil
- ½ bunch fresh cilantro washed and chopped
- ½ bunch fresh parsley wash and chopped
- 3 chicken consomme cubes
Instructions
- In a large pot, heat oil and fry chicken pieces until light brown - about 3 minutes each side. Add quartered onion and garlic and fry until translucent.
- Add chicken consomme cubes and crush while frying for a minute. Stir.
- Add all other ingredients, except for cilantro and parsley. Cover and bring to boil.
- Add parsley and cilantro, cover and reduce heat to low for 30 minutes.
- Remove chicken, let cool enough to shred, then replace back into pot. Simmer for 5 minutes and serve hot.
Nutrition
Calories: 331kcal | Carbohydrates: 15g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 804mg | Potassium: 656mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6346IU | Vitamin C: 70mg | Calcium: 77mg | Iron: 2mg