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
Directions
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.
I only wanted to make 2 small servings so I used this recipe as a jumping-off place but didn't follow proportions exactly. Sauteed first 4 ingredients + pepper flakes on the stovetop w/ a little olive oil, then eyeballed adding the broth & chicken. Served w/ rice and Kari Kari chili crisp. Sprucing up broth w/ ginger, garlic & chili crisp is nothing new but the fennel was a nice addition, I really liked how it bulked up the meal.
I don't understand why you would put cooked chicken in a slow cooker for 3 hours? The ingredients sound wonderful, is there a mistake with the directions?
I’ve done it that way and the chicken gets super tender and kinda falls apart but I usually make this on the stovetop since it cooks up in like 30 mins.
I made this stove top tonight. I heated the garlic and ginger with a little vegetable oil, added the scallions and fennel and sautéed briefly before adding the stock. I used all homemade chicken stock. Added a teaspoon of fish sauce. Added the chicken once the fennel was tender. Had with chile crunch, cilantro and a squeeze of lemon. It was delicious. I thought about coconut milk but that’s another recipe. I didn’t see the point of a slow cooker when the chicken is already cooked. Nice combination. I think it will taste even better leftover.
Followed recipe exactly and ended up with something that tasted like bland onion water. Rotisserie chicken nearly dissolved. Followed one of the other reviewer’s recommendations to add fish sauce and it was still gross. I’m shocked there are so many good reviews. Ended up just having toast for dinner.
This soup is perfection. Exactly what you need on a cold snowy January day. It took like a total of ten minutes to put together. Seriously east peasy. My husband and toddler son gobbled it up! I served it with ramen noodles and a little cilantro because that’s what I had on hand. The fennel really adds something special. It’s unexpected and delicious. Don’t skip the chili sauce, it pulls the whole thing together. This will be on repeat for years to come. Yum!!!
We loved this recipe! So easy. I made one batch in the crockpot and another on the stove so that I had a batch for friends who were under the weather. We all enjoyed it. I used yellow rice and liked that combination.
This had all the components to be really good but the finished product seems to be missing something. It’s lacking a bit of sweetness and umami to balance out the aromatics, heat, and citrus, which I thought the fennel would have provided. Will try again and add some sugar, tomato paste, or fish sauce to bring it up.
On a scale of 1 to 10 this is definitely a 10. Not everyone happens to have the ingredients called for already in the refrigerator but I did I was so glad that I did. It was a hit with all the family, husband and adult children.
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