Sauteed apples and chicken make for a simple, delectable supper. Dinner is complete when a salad or vegetable is added.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
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
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.
- Preheat the oven to 400 degrees F (200 degrees C). Line a 10×15-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.
- You can use lemon juice and zest instead of lime for the soup.
Reviews
Did this recipe in reverse; oyster crackers first, ramen second – and did the celery/carrot/onion/garlic prep work while the crackers cooked. My oven? I should have checked these 5-6 min in. I checked seconds before the 8 minute timer/mark and a few were charred – I’m guessing due to the honey. I stirred and removed from the oven to cool. Again, and maybe because these were a tad over cooked, only thought these were so-so. To me, limited enhancement to this recipe. The ramen however? Really good!! Only change was using rotisserie chicken and added a cube of Trader Joe’s frozen, minced ginger instead of fresh. The rest? As written and this was really good! Kinda like a cheater recipe for chicken noodle soup! Minus the Siracha oyster crackers – I would make this again! Thank you thehungryscientist!!
Made as directed with the exception of using dried oregano and basil as I did not have fresh. I also added the seasoning packets to the soup. My daughter who is not afraid to offer criticism really enjoyed it and said it gets 5 stars. That does not happen often. Her only suggestion is to use more broth. She walked into the kitchen as I was cooking the sauce for the crackers and asked what smelled so good. Thanks for sharing.