Slow-Cooker Chicken Soup With Ginger & Fennel by Rebecca Firkser - Recipe Print View

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.