Swiss Chalet Chicken Noodle Soup (Copycat) recipe served on a plate, by Swiss Chalet
Restaurants/Swiss Chalet/Swiss Chalet Chicken Noodle Soup (copycat) Recipe

Swiss Chalet Chicken Noodle Soup (copycat) Recipe

Inspired by Swiss Chalet
Time1h 15m
Serves6
Jump to Recipe
Last updated Nov 5, 2026

The soup that arrives before the chicken at Swiss Chalet is light, clear and a little peppery, nothing like a thick creamy chowder. This copycat gets there with roasted chicken, a short simmer and wide egg noodles, so the broth stays golden and savoury.

Best for: cold-weather lunches and starters · Pairs with: a roll and our Swiss Chalet sauce

Why this copycat works

  • Roasted chicken: a mix of thighs and breasts gives both flavour and tender meat.
  • Simple vegetables: onion, celery and carrot, nothing else, so the broth stays clear.
  • Noodles last: they go in for the final 12 to 15 minutes so they stay tender, not mushy.

💡 Chef's tip

Noodles keep soaking up broth. For leftovers, cook and store the noodles separately, or add a splash of water when reheating.

Nutrition per serving (estimate)

  • Serving size: 1 bowl (about 1 1/2 cups)
  • Calories: 320 calories
  • Protein: 34 g
  • Carbohydrates: 16 g
  • Fat: 14 g
  • Sodium: 800 mg

Our estimate from the ingredients, using regular chicken stock. It is not the restaurant's published figure.

Frequently asked questions

  • Can I freeze this soup?

    Yes. Freeze the broth and chicken without the noodles for up to 3 months, then add fresh noodles when reheating.

  • Can I use leftover rotisserie chicken?

    Yes. Skip the roasting step, dice about 4 cups of cooked chicken and add it with the stock.

  • Can I swap the noodles?

    Small pasta shells work too. Cook them until tender, about the same time as the egg noodles.

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Ingredients

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Chicken

Soup

Method

  1. 1

    Roast the chicken

    Heat the oven to 375°F. Rub the chicken thighs and breasts with the vegetable oil, arrange on a baking sheet and roast for 25 minutes, until cooked through. Let cool, then dice.

  2. 2

    Soften the vegetables

    Melt the butter in a large pot over medium heat. Add the onion and celery and cook for 4 to 5 minutes, until soft but not browned.

  3. 3

    Simmer the broth

    Add the diced chicken, carrots, chicken stock, water, salt and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.

  4. 4

    Cook the noodles

    Stir in the egg noodles and simmer for 12 to 15 minutes, until tender. Taste and adjust the salt.

  5. 5

    Serve

    Ladle into bowls and finish with the minced parsley.

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