Ginseng and Jujube Chicken Soup with Garlic and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing Korean-style chicken soup simmered gently with ginseng roots, jujubes, garlic, and ginger for a soothing, flavorful broth. This Korean recipe, ready in about 85 minutes, pairs whole chicken, cut into pieces, fresh ginseng roots, dried jujubes (Korean red dates) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 6 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3 lbs chicken pieces under cold water and remove excess fat. Place in a large pot with 10 cups water and bring to a boil over high heat for 5 minutes to blanch.
  2. Step 2: Drain chicken and rinse pot. Return chicken to pot along with 2 fresh ginseng roots, 6 dried jujubes, 6 smashed garlic cloves, and 6 slices of ginger.
  3. Step 3: Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour until chicken is tender and broth is flavorful.
  4. Step 4: Skim off any foam or fat from the surface during cooking to keep broth clear.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir and simmer an additional 5 minutes.
  6. Step 6: Ladle soup into bowls and garnish with 2 chopped green onions before serving.

Frequently asked questions

How long does Ginseng and Jujube Chicken Soup with Garlic and Ginger take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginseng and Jujube Chicken Soup with Garlic and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ginseng roots from drying out.

Can I substitute ingredients in Ginseng and Jujube Chicken Soup with Garlic and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginseng and Jujube Chicken Soup with Garlic and Ginger for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginseng and Jujube Chicken Soup with Garlic and Ginger?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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