Chicken Ramen Noodle Soup with Honey Sriracha Crackers Recipe

Ingredients

This recipe yields 4 servings.

For the Soup:

• 2 tablespoons olive oil
• cup thinly sliced carrot
• cup sliced celery
• cup chopped onion
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• teaspoon ground black pepper
• 2 cups cubed cooked chicken
• 2 (3 ounce) packages ramen noodles with seasoning packet
• 1 tablespoon lime juice
• teaspoon lime zest, or to taste

For the Honey-Sriracha Crackers:

• 2 tablespoons canola oil
• 2 tablespoons butter
• 2 tablespoons honey
• 2 tablespoons Sriracha sauce
• 9 ounces oyster crackers

Directions

Step 1:

Heat olive oil in a Dutch oven over medium heat. Add the sliced carrot, celery, and chopped onion. Cook for about 5 minutes, until vegetables are crisp-tender.

Step 2:

Add grated ginger and minced garlic to the pot. Stir and cook for another minute to release their aromas.

Step 3:

Pour in the chicken broth, soy sauce, fresh basil, oregano, and ground black pepper. Bring the mixture to a boil.

Step 4:

Once boiling, reduce the heat to a simmer. Cover the pot and cook for 5 minutes, or until the carrots are just tender.

Step 5:

Stir in the cooked chicken and ramen noodles. Let the soup simmer uncovered for 3 to 5 minutes until the noodles are tender.

Step 6:

Stir in lime juice for a zesty kick. Ladle the soup into bowls and sprinkle with lime zest. Optionally, garnish with extra basil and oregano leaves. Serve with the homemade Honey-Sriracha Crackers.

Step 7:

For the crackers, preheat your oven to 400F (200C). Line a 10x15-inch baking pan with foil.

Step 8:

In a large saucepan, heat canola oil and butter over medium heat until the butter melts (1-2 minutes). Whisk in the honey, Sriracha sauce, and 1 teaspoons of the reserved ramen seasoning packet.

Step 9:

Bring the mixture to a boil, then remove from heat. Stir in the oyster crackers until they are evenly coated with the sauce.

Step 10:

Transfer the crackers to the prepared baking pan and spread them in a single layer. Bake for 8-10 minutes, stirring halfway through, until the crackers are light golden and crispy.

Step 11:

Remove the crackers from the oven and allow them to cool completely. As they cool, they will crisp up further. Store in an airtight at room temperature for up to 2 weeks.

Cook's Note

If you prefer, you can substitute lemon juice and zest for lime in the soup for a different twist on the flavor.

Nutrition Facts (per serving)

• Calories: 445
• Total Fat: 22g (29% Daily Value)
• Saturated Fat: 8g (40% Daily Value)
• Cholesterol: 59mg (20% Daily Value)
• Sodium: 1149mg (50% Daily Value)
• Total Carbohydrate: 36g (13% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Protein: 25g (50% Daily Value)
• Potassium: 329mg (7% Daily Value)