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How to Make Chicken Ramen Noodle Soup with Honey Sriracha Crackers - A Step-by-Step Guide

Chicken Ramen Noodle Soup with Honey Sriracha Crackers is a delicious and comforting dish that is perfect for a cozy night in or a quick and easy weeknight meal. This recipe combines the rich flavors of a traditional chicken noodle soup with a spicy and sweet twist, thanks to the addition of honey sriracha crackers.

The star of this dish is the flavorful and tender chicken, which is simmered in a savory broth until it becomes fall-off-the-bone tender. The addition of ramen noodles adds...

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Ingredients

  • 2 tablespoons olive oil
  • ¾ cup thinly sliced carrot
  • ¾ cup sliced celery
  • ¾ 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
  • ¼ teaspoon ground black pepper
  • 2 cups cubed cooked chicken
  • 2 (3 ounce) packages ramen noodles with seasoning packet
  • 1 tablespoon lime juice
  • ¼ teaspoon lime zest, or to taste
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 2 tablespoons Sriracha sauce
  • 9 ounces oyster crackers

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4

  • 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.
  • 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.

    • Nutrition

    445 cal.

    • Total Fat: 22g
    • Saturated Fat: 8g
    • Cholesterol: 59mg
    • Sodium: 1149mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Protein: 25g
    • Potassium: 329mg

    Categories

    Chicken recipes
    Soup recipes