Tinola dates back to pre-colonial times when native Filipinos primarily relied on local ingredients such as ginger, lemongrass, and leafy greens for cooking. Unlike other popular Filipino dishes that were heavily influenced by Spanish, Chinese, or American cuisine, Tinola remains deeply rooted in indigenous cooking traditions. It was a dish commonly prepared in rural communities, utilizing fresh poultry and available produce to create a nourishing and aromatic broth.

The dish gained wider recognition during the Spanish colonial era (1521–1898). One of the earliest written mentions of Chicken Tinola can be found in José Rizal’s novel Noli Me Tangere (1887). In the book, a scene describes a lavish meal where Tinola is served to important guests, highlighting its status as a dish fit for both commoners and the elite. Rizal’s mention of the dish further cemented its role in Filipino culinary history.