Ginseng and Jujube Chicken Soup with Garlic and Ginger

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

3 lbs whole chicken, cut into pieces
2 pieces (about 2 inches each) fresh ginseng roots
6 pieces dried jujubes (Korean red dates)
6 garlic cloves, smashed
6 slices (1/4 inch thick) ginger slices
10 cups water
2 stalks green onions, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
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.
Step 4: Skim off any foam or fat from the surface during cooking to keep broth clear.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir and simmer an additional 5 minutes.
Step 6: Ladle soup into bowls and garnish with 2 chopped green onions before serving.