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Chicken Dinola (Chicken Soup with Ginger and Vegetables)















Trans-fat Free, Low Carb


2 pounds chicken
cut into serving pieces
2 cloves garlic
1 tablespoon vegetable oil
1 teaspoon ginger
fresh, thinly sliced
1 medium onions
1 tablespoon fish sauce
4-5 cups water
1 small green papaya
1 x salt and black pepper
to taste
1 bunch spinach
fresh, cut into 3-inch pieces


Peel papaya skin.

Cut papaya lengthwise into 4 to 6 pieces, remove seeds and slice diagonally about ½ inch thick.

Set aside.

In a deep soup pot over medium heat, sauté garlic in oil until lightly browned.

Add ginger and onion, stir for a minute.

Add chicken pieces and fish sauce.

Cook for 3 minutes.

Add water.

Season with a little salt and pepper.

Let boil, then simmer covered over medium low heat for 25 to 30 minutes.

Add raw papaya and continue cooking for 6 to 8 minutes or until tender.

Correct seasonings to taste.

Turn off heat.

Add spinach, cover for 1 to 2 minutes.

Serve immediately.

If green papaya is not available, substitute with potatoes.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 470g (16.6 oz)
Amount per Serving
Calories 39637% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 435mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 110g
Vitamin A 129% Vitamin C 36%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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