Chikn Noodle Soup with Rosemary Bread Rolls

September 7, 2014 by Tracy 11 Comments

 

Chikn Noodle Soup with Rosemary Bread Rolls

Is there anything more comforting that a bowl of chikn noodle soup. A rich broth packed full with chikn bites, carrots and celery all swimming together with flat noodles. This iconic dish is not just for when you are feeling sick, I like to curl up with a good book and a bowl of this soup for a cosy hour or two of relaxation.

Rosemary bread is the ideal pairing for this soup. I made this bread with regular flour, however if you want to make it Gluten Free, just sub out the regular flour with the Gluten Free Flour Mix (details on amounts etc are explained in this linked post).

Once again, this dish has multiple recipes (I really didn’t think this theme through, I seem to be making two or three different recipes each day). The Chikn is based on a recipe from The Gentle Chef. Baking the tofu gives it a nice “meaty” texture.

Enjoy,

 

Chikn Noodle Soup with Rosemary Bread Rolls

Chikn Noodle Soup

• Serves 4
  Ingredients
  • 2 vegan chicken bouillon cubes
  • 4 oz noodles or pasta of your choice (I used Linguine as I like a broad flat noodle. Once cooked, I cut the noodles into 2 inch lengths)
  • ½ onion, chopped
  • 2-3 cloves garlic, minced
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • Vegan grilled chicken strips, chopped into cubes or
  shredded (about 1 cup) recipe below
  • 1 tsp fresh oregano
  • Freshly ground pepper
  • 1 tbsp fresh lemon juice

Dissolve the bouillon cubes in 5 cups boiling water in a large soup pot. Meanwhile, cook the noodles.
Transfer ½ cup broth to a small saute pan, and cook onions and garlic over medium heat, for 5 minutes, or until softened.
Add the onions, garlic, carrots, celery, vegan chicken, and cooked pasta to the soup pot. Simmer over medium low heat for about 10-15
minutes, or until vegetables are softened.
Stir in oregano and season with freshly ground pepper. Squeeze in lemon juice at the end. Serve.

Chikn Noodle Soup with Rosemary Bread Rolls

Chikn strips.

1/2 block firm tofu pressed to remove as much water as possible. Preferably pressed overnight.

For marinade mix together

• 1 tspn poultry seasoning
• 1 tspn sage
• 1 Tblspn garlic powder
• 3Tblspns olive oil

Once pressed, brush tofu on all sides with olive oil and bake in a moderate oven 325 for 1 hour. Allow to cool on baking sheet. Once cool slice off dry edges then cut into strips or cubes. Place tofu and  marinade in a ziploc bag and seal. Let marinate for at least 2 hours or preferably overnight.

When ready to use remove from marinade and saute in olive oil.

Chikn Noodle Soup with Rosemary Bread Rolls

Rosemary  Bread Rolls

Makes 4 large bread rolls

• Ingredients
  1 1/4 ounce packet active dry yeast
  2 teaspoons sugar
  2 tablespoons extra-virgin olive oil, plus more for brushing and serving
  2 1/2 cups all-purpose flour, plus more for dusting
  2 tablespoons dried rosemary
  1 teaspoon fine salt
  1/2 teaspoon kosher salt Freshly ground pepper

Directions

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 10 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Using hands gently shape into a more rounded roll. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool.

Rosemary Bread Rolls

 

Nutrition Facts

Serving Size 258 g incl 1 bread roll

Amount Per Serving

Calories 589 Calories from Fat 197

% Daily Value*

Total Fat 21.9g 34%

Saturated Fat 3.4g 17%

Trans Fat 0.0g

Cholesterol 21mg 7%

Sodium 804mg 34%

Potassium 312mg 9%

Total Carbohydrates 82.6g 28%

Dietary Fiber 4.1g 16%

Sugars 3.9g

Protein 17.0g

Vitamin A 52% • Vitamin C 7% Calcium 17% • Iron 34%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol
• Low in sugar
• Very high in vitamin B6

Chikn Noodle Soup with Rosemary Bread Rolls