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Mrs Woolly's is open 7 days a week. Opening hours are 9am - 4pm.
Spicy Chipotle Chicken & Quinoa Soup (by Nadia Lim)

Spicy Chipotle Chicken & Quinoa Soup (by Nadia Lim)

 I love this soup. It’s my new go to winter warmer. 

It is perfect for those cold winter evenings. It’s nourishing, it’s yummy and it’s easy and quick to make.

Serves: 6 Kiwis | Preparation time: 20min | Cook time: 30min



2 tsp olive oil

1 large onion, diced

1 clove garlic, finely chopped

2-3 stalks celery, finely diced

2 carrots, peeled and grated

1 Tbsp chopped thyme (Italian or poultry seasoning, if thyme now available)

2-3 Tbsp tomato paste

2-3 Tbsp chipotle sauce

1½ cups peeled and diced pumpkin or butternut

500g boneless, skinless chicken thighs

½ cup quinoa or any rice

1 litre salt-reduced chicken or vegetable stock

2½ cups water

½ tsp salt

Juice of 1 lime or ½ lemon


To Serve:

⅓ cup unsweetened natural yoghurt or lite sour cream

⅓ cup chopped coriander, basil or parsley



  • Heat olive oil in a large stock pot on medium heat.
  • Cook onion, garlic, celery, carrot and thyme, with a good pinch of salt, for about 10 minutes until soft. If at any time the vegetables are beginning to stick to the bottom of the pot, just add a couple of tablespoons of water, stir, and they should unstick.
  • Stir in tomato paste and chipotle sauce
  • Add pumpkin/butternut, chicken thighs, quinoa/rice, stock, water and salt.
  • Cover and bring to a simmer. Simmer for about 20 minutes or until grains are tender.
  • Remove chicken pieces to a chopping board and shred meat with two forks. Put it back into hot soup and stir.
  • Season to taste with lime or lemon juice, and freshly ground black pepper.
  • Serve with a dollop with yoghurt/sour cream and fresh herbs.



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