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Farmhouse News

David West owner of Wiech’s Barossa Valley Egg Noodles says that Barossa locals call this recipe a ‘soup for the soul’ and swear by its medicinal benefits when you feel a cold coming on.




25g Wiech’s Barossa Valley Fine Egg Noodles

2 litres chicken stock

2 medium carrots, grated

1 onion, finely chopped

2 sticks celery, finely chopped

Pinch of oregano

Pinch of nutmeg

Salt and pepper to taste

Meat from half a roast chicken, finely chopped

2 tbsp parsley, chopped

Chopped chives for garnish




1. Bring chicken stock to the boil.

2. Add carrots, onion, celery, oregano. Boil for 10 minutes. Add salt and pepper to taste.

3. Add nutmeg, Wiech’s Barossa Valley Fine Egg Noodles, finely chopped chicken meat, parsley and boil for a further 15 minutes.

4. Spoon into bowls and garnish with chopped chives.

5. Serve with crusty bread


Note: You may need to have more stock on hand as the egg noodles will absorb much of the original liquid. It depends on how thick you like your soup.

Recipe kindly provided by Wiechs Barossa Valley Egg Noodles