Swiss noodle soup is a cozy, Swiss-inspired bowl of tender vegetables, egg noodles, and herbs in a light, savory broth, finished with parsley and, if you like, a little Gruyère. Home-style soups vary across Switzerland and from family to family; this straightforward version is easy to adapt and makes a satisfying lunch or simple supper.
Ingredients
- 2 tablespoons unsalted butter (28 g)
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and diced small (about 1 cup / 150 g)
- 2 celery ribs, diced (about ¾ cup / 80 g)
- 1 medium Yukon Gold potato, peeled and cut into ½-inch cubes (about 1½ cups / 200 g)
- 8 cups low-sodium vegetable broth (1.9 L)
- 1 dried bay leaf
- ½ teaspoon dried thyme (about 0.5 g), or 1 teaspoon fresh thyme leaves (about 1 g)
- 1 teaspoon fine salt (5 g), plus more to taste; use less at first if your broth is salted
- ¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
- 6 ounces dried medium egg noodles (170 g)
- 1 cup frozen peas (150 g)
- 2 tablespoons chopped fresh parsley (about 8 g)
- 1 tablespoon lemon juice (15 ml)
- ½ cup finely grated Gruyère, for serving (about 50 g; optional)
- 2 tablespoons heavy cream, for serving (30 ml; optional)
Instructions
- Prepare the vegetables. Dice the onion, carrots, celery, and potato into small, fairly even pieces so they cook at a similar rate. Measure the broth and seasonings, and keep the noodles ready beside the stove. Small dice matter here: large potato chunks may still be firm when the noodles are done.
- Soften the aromatics. Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 6 minutes, stirring every minute or two, until the onion looks translucent and the vegetables begin to soften. Keep the heat moderate; the aim is to soften them without browning the butter or scorching the onion.
- Simmer the potato. Pour in the vegetable broth and add the diced potato, bay leaf, thyme, salt, and pepper. Raise the heat until the broth reaches a gentle boil, which should take about 3 minutes. Reduce the heat to maintain a steady simmer and cook for 11 minutes, uncovered. Check a potato cube with the tip of a knife: it should be beginning to soften but not falling apart.
- Cook the noodles. Stir in the egg noodles and simmer according to the package’s timing, usually about 8 minutes for medium noodles. Stir once or twice to keep them from settling and sticking to the bottom. Start checking a minute before the package time; the noodles should be tender but still hold their shape, since they will soften a little more in the hot soup.
- Finish the soup. Stir in the frozen peas and cook for 2 minutes, just until hot and bright green. Remove the pot from the heat and take out the bay leaf. Add the parsley and lemon juice, then taste the broth. Adjust the salt and pepper as needed. The lemon should brighten the soup rather than make it taste sour.
- Serve. Ladle the soup into warm bowls. Add a small spoonful of cream, if using, and sprinkle with Gruyère at the table so each person can choose how much to add. Serve promptly while the noodles are pleasantly firm and the cheese melts into the broth.
Tips
- Cut vegetables evenly. A small, even dice is more than a presentation detail: it helps the carrots and potatoes become tender during the short simmer without overcooking the noodles. If your carrot pieces are larger than about ½ inch, give them a few extra minutes before adding the pasta, and check the potato before moving on.
- Watch the salt in the broth. Low-sodium broth gives you room to season the finished soup. If you only have regular broth, begin with ¼ teaspoon salt rather than the full teaspoon, then taste after the noodles and peas have cooked. Gruyère is also salty, so allow for that if you plan to garnish generously.
- Choose a practical noodle substitute. Medium egg noodles are convenient, but small pasta shapes such as shells, ditalini, or broken spaghetti also work. Follow the package’s cooking time and check early. A wheat-free pasta can be used, although it may turn soft more quickly and can make the broth cloudy; cook it separately if you want to control its texture.
- Keep the soup at a gentle simmer. A hard boil can break up the potato and make noodles mushy. If the pot seems crowded or the noodles are swelling quickly, add a splash of hot broth or water. For leftovers, storing noodles separately is the best way to preserve their bite.
Serving Suggestions
Serve this soup as a light main course with crusty bread, a seeded roll, or slices of rye bread for dipping. A simple green salad with a sharp vinaigrette adds freshness and contrasts with the warm, buttery broth. For a more filling meal, offer a cheese board or a plate of sliced apples alongside the bowls; both fit naturally with the Alpine-inspired flavors without requiring extra cooking.
Gruyère is a classic-feeling garnish for this version because its nutty flavor pairs well with the vegetables and thyme. Add it directly to individual bowls rather than stirring a large quantity into the pot. That keeps the broth clear and lets diners decide whether they want a light sprinkle or a more substantial cheesy finish. If using cream, add just a little to each bowl; a large amount can mute the delicate broth. A few extra parsley leaves and a crack of black pepper make a simple final touch.
Variations
Make it richer with cheese. Gruyère is a useful Swiss cheese choice, but it can be expensive or hard to find. Emmental is a suitable substitute with a mild, nutty flavor; Swiss-style cheese or young Gouda also works, though the taste will be less pronounced. Keep the cheese as a topping instead of boiling it in the pot, since melted cheese can clump or make the broth greasy.
Use seasonal vegetables. Replace some of the carrots or celery with diced parsnip, turnip, or a small amount of sliced leek. Leek has a gentle onion flavor and should be washed carefully between its layers before cooking. Green beans can stand in for peas; cut them into short pieces and add them with the potato so they have enough time to become tender. Use whichever vegetables you have, but keep the total amount close to the recipe so there is enough broth.
Make a heartier bowl. Stir in 1 cup (about 150 g) of sliced, cooked mushrooms with the peas, or add a handful of chopped spinach during the final minute. These additions change the soup’s flavor and texture but require no major adjustment to the broth. If you want to add uncooked chicken or another meat, this recipe needs a revised cooking method and safe-temperature check; do not simply rely on the vegetable simmering time to cook meat safely.
Adjust the herbs and finish. Fresh thyme can replace dried thyme; use about three times as much by volume. Chives can replace some or all of the parsley for a mild onion note. If you prefer a less tangy finish, omit the lemon juice and serve lemon wedges at the table. For a dairy-free pot, use olive oil instead of butter and skip the cream and cheese; the broth will taste lighter and less rich.
Storage and Reheating
Let the soup cool briefly, then refrigerate it in a covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The noodles continue to absorb broth as they sit, so the soup will be thicker the next day and the pasta softer. For the best texture when you expect leftovers, cook the noodles separately and add them to each bowl; refrigerate the noodles and soup in separate containers.
Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until steaming throughout. Add a little broth or water if the noodles have absorbed too much liquid. Leftovers should reach 165°F (74°C) when reheated, as checked with a food thermometer. You can also reheat a serving in the microwave in a microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeated cooling and reheating of the whole pot.
For longer storage, freeze the broth and vegetables without noodles for up to 2 months for best quality. Thaw overnight in the refrigerator, bring the soup to a simmer, and cook fresh noodles in it before serving. A soup frozen with noodles is still usable, but the pasta is likely to be softer after thawing and reheating. Do not leave the soup at room temperature for extended storage.
Frequently Asked Questions
Is Swiss noodle soup a traditional Swiss dish?
There is no single standardized recipe that every Swiss household uses under this name. Switzerland has varied regional food traditions, and everyday soups differ by place, season, and family. This recipe is presented as a Swiss-inspired vegetable and noodle soup, with a light broth and an optional Gruyère finish, rather than as the only authentic version.
Can I cook the noodles separately?
Yes. Boil them in a separate pot according to the package directions, drain them, and divide them among bowls before ladling the hot soup over them. This takes an extra pot but is especially helpful if you expect leftovers, because the noodles will not continue soaking up the soup broth in storage. Keep the cooked noodles covered and refrigerated if you are not serving them right away.
What can I use instead of egg noodles?
Small pasta shapes, broken thin noodles, or wheat-free pasta can all be used. Cooking times vary, so follow the package instructions and begin checking before the listed time ends. Egg noodles give the soup a tender, slightly rich texture; plain pasta is usually a little firmer and less delicate. If using a quick-cooking variety, cook it separately and add it to bowls to avoid over-softening.
Can I make this soup ahead?
You can prepare the broth and vegetables a day ahead and refrigerate them, then bring them to a simmer and cook the noodles shortly before serving. This approach gives you a fresh noodle texture while saving time at dinner. If the whole soup is already assembled, it is still fine to make ahead, but expect the noodles to become softer and the broth to thicken as they absorb liquid.
How can I make the soup vegetarian or dairy-free?
The recipe is vegetarian when made with vegetable broth and dairy-free when you replace the butter with olive oil and leave out the optional cream and cheese. Check the broth and noodle labels if you are cooking for someone with specific dietary needs, since ingredients and manufacturing statements vary. The soup will still have a savory vegetable base, though it will be less creamy and less rich without the dairy.
Why did my noodles become mushy?
Noodles can become mushy if they are boiled too long, cooked at a vigorous boil, or left sitting in hot broth after the pot is removed from the heat. Begin checking them before the package’s full cooking time and stop when they are just tender. For a soup that will be stored, cook pasta separately and combine it with the broth only when serving.
Related
- Swiss Rösti Recipe: Make a Classic Crispy Potato Cake
- Swiss Eggs Recipe: Creamy Baked Eggs With Swiss Cheese
- Traditional Swiss Cheese Fondue Recipe with Gruyère
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