A Barossa Food Tradition - Handcrafting Quality Egg Noodles

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Chicken Noodle Soup Recipe with Wiech's Egg Noodles

[[ recipeID=recipe-8lhh2ek0q, title=Chicken Noodle Soup ]]

Chicken Noodle Soup with Gremolata

This has been a staple of Barossa Valley homes since the area was settled. Locals swear by it as a pick-me-up, a ‘medicine’, and comforter particularly during the wintery months. Most call it ‘a soup for the soul’. Wiech’s Barossa Valley Fine Egg Noodles are a must for this recipe, and locals will always say that you can’t have chicken noodle soup without Wiech's Egg Noodles.

We top ours with a fresh gremolata to give the soup a zesty freshness. Of course you need to serve it with some crusty sourdough and butter on the side. Enjoy!

Servings: 6

Keywords: Soup, Chicken Noodle Soup, Chicken, Noodle Soup

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

150 g Wiech's Fine Egg Noodles
3 L Chicken Stock
1 Tbsp olive oil or butter (use olive oil for dairy-free)
1 Leek
2 Chicken breasts or 4 thighs (free range or regenerative farm)
2 Carrots (peeled and sliced)
Parsley stems (from chopped leaves below)
Half a bunch of flat parsley leaves (finely chopped)
Zest from one lemon
1 clove garlic (finely diced)
100 ml olive oil
Crusty sourdough and great butter

Instructions

Fry chopped leek in olive oil or butter until wilted.
Add chicken stock (see note). Bring chicken stock to a boil.
Place chicken breast whole in stock. Bring back to boil. Turn off heat completely and leave the pot covered for 20 minutes (25mins if large chicken breasts or 10-15mins if using thighs). Always check that chicken is cooked through.
Take chicken breast out and shred into pieces (once slightly cooled).
Bring stock back to boil, then add carrots. Boil for 10 minutes. Add salt and pepper to taste.
Add Wiech’s Barossa Valley Fine Egg Noodles and cook for 5-7 mins.
Meanwhile, combine parsley leaves, lemon zest, diced garlic and olive oil to make gremolata.
Add shredded chicken to soup.
Serve soup and garnish with gremolata and served with crusty sourdough spread with great butter.

Notes

Make up your own stock using a local pasture-raised chicken. We love Kylie Kwong’s recipe: https://www.sbs.com.au/food/recipes/kylie-kwongs-chicken-stock) or use store bought as a quick alternative.

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Slow Food South Australia - Snail of Approval

Chicken Noodle Soup Recipe with Wiech's Egg Noodles

Chicken Noodle Soup with Gremolata

Ingredients

Instructions

Ingredients

Instructions

Notes