Ginger Chicken Soup with Horseradish Leaves or Tinolang Manok

This is my all time favorite soup. I can eat it everyday. Filipino usually add ampalaya (bitter melon) red chili leaves and papaya or chayote to this but since I don't have these in my fridge I used the healthier option horseradish (malunggay) leaves. Sometimes I even add kale to this soup and just boil it longer until the leaves are soft then I will add the horseradish leaves.

Yield: 2-4 servings

Ingredients:
1 lb. chicken thighs (or chicken breast), skin removed
8 oz. frozen horseradish leaves (Malunggay), thawed and rinsed and drained
1 in. long ginger root, peeled and sliced
1/2 the pack of Mama Sita's Tinola or ginger soup base mix
1 clove garlic, minced (or 1 dash garlic powder)
1/4 cup onion, sliced (or 2 dash of onion powder)
6 cups of water or chicken broth.
1 dash of ground black pepper
1 tbsp. grape seed oil (or any cooking oil)

Procedure:
1. Season the chicken with 1 tsp. Mama Sita's Tinola mix and set aside.
2. In a pot, heat the cooking oil. Saute' ginger, garlic and onion. Add in the chicken and mix until the outside of the chicken is slighly cooked.
3. Pour the water or chicken broth and bring to a boil until the chicken is soft and cooked. If you are going to add kale, add it this time boil until they are soft. Add in the remaining Tinola mix and pepper and salt to taste.
4. Add the horse radish leaves.
5. Serve hot and enjoy!

 Food for the Soul

O give thanks to the Lord, for He is good;

For His lovingkindness is everlasting.

- 1 Chronicles 16:34