Ingredients
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2 tablespoons olive oil
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¾ cup thinly sliced carrot
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¾ cup sliced celery
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¾ cup chopped onion
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 tablespoon reduced-sodium soy sauce
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2 teaspoons chopped fresh basil
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2 teaspoons chopped fresh oregano
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¼ teaspoon ground black pepper
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2 cups cubed cooked chicken
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2 (3 ounce) packages ramen noodles with seasoning packet
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1 tablespoon lime juice
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¼ teaspoon lime zest, or to taste
Honey Sriracha Crackers:
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2 tablespoons canola oil
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2 tablespoons butter
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2 tablespoons honey
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2 tablespoons Sriracha sauce
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9 ounces oyster crackers
Directions
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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.
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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:
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Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
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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.
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Transfer crackers to the prepared pan and spread to an even layer.
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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.
Nutrition Facts (per serving)
445 | Calories |
22g | Fat |
36g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 445 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 8g | 40% |
Cholesterol 59mg | 20% |
Sodium 1149mg | 50% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 10% |
Protein 25g | 50% |
Potassium 329mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.