Slow Cook

Slow-Cooker Chicken Soup With Ginger & Fennel

March 31, 2020
Photo by Ty Mecham
  • Prep time 10 minutes
  • Cook time 5 hours
  • Serves 6 to 8
  • 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
  • 2 to 3 cups shredded cooked chicken (rotisserie works great!)
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon red pepper flakes
  • Kosher salt
  • 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
  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.
  2. Stir in lemon juice. Add more salt to taste.
  3. Serve soup with soba noodles or rice, and a good drizzle of chili crisp.

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Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. 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.