Chicken Ramen Noodle Soup with Honey Sriracha Crackers
This comforting chicken ramen noodle soup is served with homemade honey Sriracha crackers for crunch and extra flavor.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
445 Calories
Recipe Instructions
Step 1
Heat oil in a Dutch oven over medium heat. Add carrot, celery, and onion. Cook until crisp-tender, about 5 minutes. Add ginger and garlic. Cook 1 minute more. Add broth, soy sauce, basil, oregano, and pepper. Bring to a boil. Reduce heat and simmer, covered, until carrots are just tender about 5 minutes.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
Step 3
Heat canola oil and butter in a large saucepan over medium heat until butter is melted, 1 to 2 minutes. Whisk in honey, Sriracha, and 1 1/2 teaspoons of the reserved ramen seasoning packet. Bring to a boil. Remove from heat and stir in oyster crackers. Toss together until evenly coated.
Step 4
Transfer crackers to the prepared pan and spread to an even layer.
Step 5
Bake in the preheated oven, stirring once, until light golden and crisp, 8 to 10 minutes. Remove from heat and cool completely (crackers will continue to crisp as they cool). Store crackers in an airtight container at room temperature up to 2 weeks.
Step 6
Stir in cooked chicken and ramen noodles. Simmer, uncovered, until noodles are tender, 3 to 5 minutes. Stir in lime juice. Ladle soup into bowls. Sprinkle with lime zest and, if you like, additional basil and oregano leaves, and serve with Honey-Sriracha Crackers. Honey-Sriracha Crackers:
Ingredients
2 tablespoons honey
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon grated fresh ginger
1 tablespoon lime juice
2 tablespoons canola oil
2 teaspoons chopped fresh basil
4 cups low-sodium chicken broth
2 cups cubed cooked chicken
1 tablespoon reduced-sodium soy sauce
2 tablespoons Sriracha sauce
2 (3 ounce) packages ramen noodles with seasoning packet
