This comforting chicken ramen noodle soup is served with homemade honey Sriracha crackers for crunch and extra flavor
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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:
Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
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.
Transfer crackers to the prepared pan and spread to an even layer.
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.
Cook's Note:
You can use lemon juice and zest instead of lime for the soup.
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