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By Mia De Cesare

:: Serves 6

:: All ingredients can be found at your local Romeo’s.

This recipe is perfect for a cold, wet and wintery weekend day when you have a bit of time up your sleeve. Making the noodles from scratch gives the soup so much love. Having a pasta machine is highly recommended for this recipe!


For the egg noodles

4 eggs
300g ’00’ flour

For the soup

2 large chicken breasts
2 carrots, diced
300g white cabbage, chopped
1 brown onion, chopped finely
1 leek, sliced
4 teaspoons G-Fresh Garlic Paste
50g unsalted butter
2.5L stock, using the G-Fresh Chicken Stock Powder
Spring Gully Sweet Chilli Sauce, to serve
Fresh thyme, to serve


For the egg noodles

Place the flour in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.

Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.

Knead the dough together on a clean, dry surface sprinkled with some extra ‘00’ flour — this will take about 10-15 minutes of kneading. After 15 minutes, your dough should look smooth and malleable.

Gather your dough into a ball and wrap in glad wrap and put it in the fridge for at least 30-60 minutes.

Make sure your pasta machine is clamped firmly to a clean work surface before you start.

Dust your work surface with some ‘00’ flour, take a lump of noodle dough the size of a tennis ball and press it out flat with your fingertips. Set the pasta machine to its widest setting, and roll the noodle dough through it. Lightly dust the dough with flour if it sticks at all.

Click the machine down a setting and roll the dough through again. Fold the dough in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times to get the dough nice and silky smooth.

Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to near the narrowest. Lightly dust both sides of the dough with a bit of flour every time you run it through.

Once you’ve rolled your dough, you need to shape or cut it straight away with your machine and/or a knife. I like to cut my noodles super thin, almost like angel hair pasta, but you can do it however you like.

Arrange your cut noodles in a circle, or hang on the edge of a bench until the soup is ready! It doesn’t matter if they dry out a little.

For the soup

Melt butter and a dash of olive oil in a large saucepan over medium heat. Add onion, leek, and garlic and cook for 5 minutes until onion is translucent. Season with pepper only.

Add the carrot and cabbage and cook, stirring occasionally for about 7 minutes.

Pour the chicken stock in the saucepan and bring to boil. Once boiling, carefully lower the whole chicken breasts into the stock.

Simmer, with the lid on, for about 20-30 minutes until the chicken is cooked through.

Once cooked, remove chicken from the pot with tongs and shred using two forks.

Place shredded chicken back into the soup.

Taste the broth, if too salty or not enough liquid add some water.

Bring the soup back to the boil and add your noodles! They will not take long at all to cook — around 1 minute.

Serve in bowls with some crusty bread, fresh thyme and a drizzle of Spring Gully Sweet Chilli Sauce over the top of the soup to spice things up!

Enjoy! Mia xx

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