This comforting chicken ramen noodle soup is served with homemade honey Sriracha crackers for crunch and extra flavor.
Ingredients
- olive oil: 2 Tbsp
- carrot: 0.75 cup (thinly sliced)
- celery: 0.75 cup (sliced)
- onion: 0.75 cup (chopped)
- fresh ginger: 1 tsp (grated)
- garlic: 2 clove (minced)
- low-sodium chicken broth: 4 cups
- reduced-sodium soy sauce: 1 Tbsp
- fresh basil: 2 tsp (chopped)
- fresh oregano: 2 tsp (chopped)
- ground black pepper: 0.25 tsp
- cooked chicken: 2 cups (cubed)
- ramen noodles with seasoning packet: 2 packages (3 ounce packages)
- lime juice: 1 Tbsp
- lime zest: 0.25 tsp (to taste)
- canola oil: 2 Tbsp
- butter: 2 Tbsp
- honey: 2 Tbsp
- sriracha sauce: 2 Tbsp
- ounces oyster crackers: 9 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
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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.
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Transfer crackers to the prepared pan and spread to an even layer.
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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.
