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
In This Recipe
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.
Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. She tests all recipes with Diamond Crystal kosher salt. You can follow her on Instagram @rebeccafirkser.