2 to 3 cups
shredded cooked chicken (rotisserie works great!)
low-sodium chicken broth
red pepper flakes
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
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.
Stir in lemon juice. Add more salt to taste.
Serve soup with soba noodles or rice, and a good drizzle of chili crisp.