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Swiss Fish and Noodle Soup


Happy 1 August, Switzerland, it’s your birthday!

National holidays in Switzerland usually means closed grocery stores. Since we forgot to pick up a few items, we needed to make lunch and dinner with ingredients already on hand. Thank goodness we had plenty of fish remaining from last night’s meal and we turned it into a terrific pot luck meal that did not disappoint. It turns out that this recipe is quite popular in the Canton of Glarus — a perfect selection for Swiss National Day.

You take some fish — it can be salmon or trout; add it to a fish stock with carrots and celery and you’re done. We decided to add a few more ingredients and given the fact that the trout and salmon were ready-made and smoked, we got an extra punch in flavor. It’s a really lovely and quick lunch option so eat up!


  • 1/2 lb salmon filet, skinned and cut into largish chunks, reserve the skin
  • 1/2 lb trout filet and cut into largest chunks
  • 1/2 lb cooked shrimp
  • 4 tablespoons, unsalted butter
  • 1 large leek, trimmed, sliced, and well rinsed
  • 1 red scallion
  • 1 clove garlic
  • 5 cups (1,25l) fish stock (can be substituted with water)
  • 1/2 cup dried pasta noodles
  • 1 large carrot, sliced
  • 1 stalk of celery chopped
  • 1 cup of chopped chard
  • 1 can of chickpeas
  • 1 cup (10g) fresh dill for garnish, finely chopped, divided
  • 1 cup (250ml) crème fraîche
  • 1 tablespoon olive oil
  • 1/4 teaspoon allspice
  • 1/4 teaspoon paprika
  • 1/8 teaspoon flour
  • 1 squeeze of lemon salt and pepper to taste
  • 1 pinch of allspice
  • 1 pinch of saffron (optional)
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook40min
  • Meal Time Lunch
  • Serves 4


  1. Bring fish stock to a boil with vegetable bouillon.
  2. Add salmon with the skin, trout, shrimp, balsamic vinegar, thyme, lemon juice, paprika, and bay leaves to the stock and cook on low heat.
  3. You can use almost any type of de-boned fish.
  4. Once the broth is ready, remove the bay leaf and salmon skin.
  5. Melt the butter and olive oil in a soup pot and saute the leeks, red scallion, carrots, celery, garlic and chard for 10 minutes, or until soft.
  6. Add the flour to the leeks, scallions and stir mixture.
  7. While the leeks are cooking, add the salmon chunks with the skin to the pot.
  8. Next, pour in most of the stock and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  9. Remove the fish’s skin.
  10. Add the remaining broth, along carrots, noodles, saffron, chickpeas and half of the fresh dill. Cook for another 10 minutes, or until the noodles are just tender.
  11. Return the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through just a few minutes.
  12. Add the remaining dill, and salt and pepper to taste.

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