This has been a staple of the Barossa Valley cuisine since the area was settled. Locals swear by it as a pick me up, a ‘medicine’ and comforter when colds are coming. Most call it, a soup for the soul. Wiech’s Barossa Valley Fine Egg Noodles are a must for this recipe as nothing else will work quite as well.
- Bring chicken stock to the boil. (Make up your own stock or use liquid or stock cubes as an alternative)
- Add carrots, onion, celery, oregano. Boil for 10 minutes. Add salt and pepper to taste
- Add nutmeg and Wiech’s Barossa Valley Fine Egg Noodles. Add finely chopped chicken meat. Add Parsley and boil a further 15 mins.
- Garnish with chopped chives
- Serve with crusty bread
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.