Hard Caribbean Snack Soup

Chicken Ramen Noodle Soup with Honey Sriracha Crackers

Name: Chicken Ramen Noodle Soup with Honey Sriracha Crackers
Prep time: 38 min
Cook time: 116 min
Total time: 154 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 tablespoons olive oil; 0.75 cups thinly sliced carrot; 0.75 cups sliced celery; 0.75 cups 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; 0.25 teaspoons ground black pepper; 2 cups cubed cooked chicken; 2 packages ramen noodles with seasoning packet , 3 ounce; 1 tablespoon lime juice; 0.25 teaspoons lime zest , or to taste

Total Time

2h 34m

38m prep · 116m cook

Servings

4 people

Rating

—

Difficulty

Hard

88 views

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This comforting chicken ramen noodle soup is served with homemade honey Sriracha crackers for crunch and extra flavor.

Ingredients

2 tablespoons olive oil
0.75 cups thinly sliced carrot
0.75 cups sliced celery
0.75 cups 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
0.25 teaspoons ground black pepper
2 cups cubed cooked chicken
2 packages ramen noodles with seasoning packet , 3 ounce
1 tablespoon lime juice
0.25 teaspoons lime zest , or to taste

Instructions

1

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.
2

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.
3

Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
4

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.
5

Transfer crackers to the prepared pan and spread to an even layer.
6

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.