Tinola Ginger and Chicken Soup
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Ingredients:
Marinade:
- 4 tablespoons soy sauce
- 1 tablespoon ginger
- 1 tablespoon garlic
Soup:
- 2 chicken breasts
- 3 tablespoons ginger
- 1 and 1/2 tablespoons garlic
- 1/2 medium onion
- 3 cups chicken broth
- 1 chayote squash, cubed
- 2 cups chopped kale
- salt and pepper
- ~ 3 tablespoons cornstarch
Directions:
- 4 tablespoons soy sauce
- 1 tablespoon ginger
- 1 tablespoon garlic
- Marinate chicken for approximately 20 minutes.
- Bake chicken at 350 F to internal temperature of 165 F; set aside and rest.
- Sauté onion, garlic, and ginger.*
- Add chicken broth; bring to boil.
- Add cubed chayote and simmer till tender.
- Add slurry of cornstarch (l tablespoon per cup liquid) to achieve desired soup thickness.
- Add cubed chicken.
- Add kale and simmer until wilted.
- Salt and pepper to taste.
* Use fresh ginger for stronger flavor or increase amount of minced ginger.
Yield:
6 servings (8-ounce portions)
Nutrition Tip
Tinola is a traditional Filipino soup made with chicken, broth, and spices, such as garlic and ginger. The chicken in this flavorful dish provides an excellent source of protein and is considered a complete protein as it contains all of the essential amino acids the body needs to build muscle mass, body cells and tissue. Chicken is also a great source of magnesium, potassium, and B vitamins. Veggies such as squash and kale round out this nutritious meal.
Source: Dana-Farber Brigham Cancer Center
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