Slow-Cooker Chicken Soup With Ginger & Fennel
3.425 Ratings
ByRebecca Firkser
Test Kitchen-Approved
Photo by Ty Mecham
- Serves
- 6 to 8
- Prep Time
- 10 Minutes
- Cook Time
- 5 Hours
Ingredients
- 1 (2-inch) piece ginger, grated
- 3 garlic cloves, grated
- 1 bunch scallions (about 6 to 8), thinly sliced
- 1 medium fennel bulb, very thinly sliced
- 4 cup low-sodium chicken broth
- 1/2 teaspoon red pepper flakes
- Kosher salt
- 2 to 3 cup shredded cooked chicken (rotisserie works great!)
- Juice of 1 lemon
- Cooked soba noodles or brown rice, for serving
- Chili crisp (such as Lao Gan Ma or Fly By Jing), for serving
Featured Video
Slow-Cooker Chicken Soup With Ginger & Fennel
Directions
- Step 1
Combine ginger, garlic, scallions, fennel, shredded chicken, broth, and red pepper flakes in a slow cooker. Stir in 2 cups of water, then season with a big pinch of salt. Cook on high for 2 to 3 hours or on low for 4 to 5 hours.
- Step 2
Stir in the cooked chicken and lemon juice. Add more salt to taste.
- Step 3
Serve soup with soba noodles or rice, and a good drizzle of chili crisp.