This comforting chicken ramen noodle soup is served with homemade honey Sriracha crackers for crunch and extra flavor.
Step1
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.
Step2
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:
Step3
Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
Step4
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.
Step5
Transfer crackers to the prepared pan and spread to an even layer.
Step6
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.
Prepare Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Calories:
445 kcal
Carbohydrate:
36 g
Cholesterol:
59 mg
Dietary Fiber:
3 g
Protein:
25 g
Saturated Fat:
8 g
Sodium:
1149 mg
Total Fat:
22 g
