This Chicken Tinola Cream Soup Is the Rainy Day Comfort Food You’ve Been Craving For



If it’s comfort food you’re looking for this chilly weather, why not treat your taste buds to an authentic Filipino dish—just like you used to have as a kid. This Chicken Tinola Cream Soup  has all the flavors you remember and love, but made creamier and richer. It may be a few extra steps from your traditional Chicken Tinola, but we promise, it’s worth every slurp.

CHICKEN TINOLA CREAM SOUP
Makes 4 servings

2 Tbsps Olive oil, plus more for drizzling

1 Red onion, sliced

3-4 cloves Garlic, minced

1 thumb-sized ginger, peeled and chopped

250 grams Chicken breast fillet, sliced

1-2 Tbsps Fish sauce

4 cups Chicken stock or water

½ Small green papaya or 1 piece sayote, sliced

Salt and ground white pepper, to season

3 Tbsps Unsalted butter

4 Tbsps MAYA All-Purpose Flour

½ cup Cooking cream

A handful of chili leaves, as needed

1. Heat olive oil in a pot and sauté the onion, garlic, and ginger until fragrant.

2. Add the chopped chicken and season with fish sauce. Stir until the meat is half way cooked, about five minutes.

3. Add in the chicken stock or water and papaya or sayote slices. Season with salt and white pepper then bring mixture to a boil.

4. Once the broth is boiling, lower the heat and let the soup simmer until the chicken is cooked and papayas have softened, about 7-8 minutes.

5. Turn-off the heat. Set aside a little amount of chicken and papaya pieces for topping. Let the mixture cool down.

6. When the soup has cooled down, process the mixture into the food blender or processor until everything is smooth. Set aside.

7. Using the same pot, melt butter then add MAYA All-Purpose Flour. Mix until everything is well blended. Pour the smooth liquid back into the pot and continue stirring until the soup becomes thick. If the mixture becomes too thick add more chicken broth.

8. Pour cooking cream into the soup, just before removing from heat. Top each serving with reserved chicken slices, papaya, and chili leaves. Drizzle with olive oil just before serving. Serve immediately.

Looking for other rainy day recipes to savor? Check out these other recipes from The Maya Kitchen:

Potato, Bacon, and Beer Cheddar Soup

Orange Beef Stew

For more information about The Maya Kitchen and the courses they offer, check out www.themayakitchen.com.

Like and follow @Maya Kitchen on Facebook, Instagram and Twitter.

Recipe and photo courtesy of The Maya Kitchen