Chicken Noodle Soup
recipe by
ELLIE neindorf agnew // WIECH'S barossa VALLEY egg NOODLES
Chicken noodle soup has long been a beloved staple in Barossa Valley kitchens, dating back to early German and English settlement. For many locals, it’s more than just a meal — it’s a winter remedy, a comfort food, and a go-to for lifting the spirits. It’s often described as “a soup for the soul.”
No bowl is complete without Wiech’s Barossa Valley Egg Noodles. In fact, around here, it’s said that chicken noodle soup simply isn’t the same without them.
Serves 6
50 Minutes
Ingredients
- 150g Wiech’s Fine Egg Noodles
- 3L free range chicken stock
- 1 tbsp olive oil or butter
(olive oil for DF) - 1 Leek
- 4 chicken thighs
(free range or regenerative farm) - 2 carrots (peeled and sliced)
For gremolata:
- Half a bunch of flat parsley leaves (finely chopped)
- Zest from one lemon
- 1 clove garlic (finely diced)
- 100ml olive oil
Method
- Fry chopped leek in olive oil or butter until wilted.
- Add chicken stock (see note*). Bring chicken stock to a boil.
- Place chicken thighs whole in stock. Bring back to boil. Turn off heat completely and leave the pot covered for 10-15 minutes (or until cooked through).
- Take chicken thighs out and shred into pieces (once slightly cooled).
- Bring stock back to boil. Add carrots. Boil for 10 minutes. Add salt and pepper to taste.
- Add Wiech’s Barossa Valley Fine Egg Noodles and cook for five to seven minutes.
- Meanwhile combine parsley leaves, lemon zest, diced garlic clove and olive oil to make gremolata.
- Add shredded chicken to soup.
- Serve soup, and top with gremolata. Serve with crusty sourdough, spread with great butter.
*For the best flavour possible, make your chicken stock from scratch and use a pasture-raised chicken.
