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Prep time
10 minutes
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Cook time
5 hours
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Serves
6 to 8
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Ingredients
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1
(2-inch) piece ginger, grated
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3
garlic cloves, grated
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1
bunch scallions (about 6 to 8), thinly sliced
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1
medium fennel bulb, very thinly sliced
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2 to 3 cups
shredded cooked chicken (rotisserie works great!)
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4 cups
low-sodium chicken broth
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1/2 teaspoon
red pepper flakes
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Kosher salt
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Juice of 1 lemon
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Cooked soba noodles or brown rice, for serving
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Chili crisp (such as Lao Gan Ma or Fly By Jing), for serving
Directions
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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.
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Stir in lemon juice. Add more salt to taste.
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Serve soup with soba noodles or rice, and a good drizzle of chili crisp.
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