Ginseng-Infused Chicken Soup with Ginger and Scallion

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 enriched with the earthy aroma of red ginseng, brightened by fresh ginger and scallion. This Korean recipe, ready in about 75 minutes, pairs whole chicken (cut into pieces), dried Korean red ginseng slices, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 60 min Serves 6 Korean cuisine 220 cal/serving

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Ingredients

2 lbs whole chicken (cut into pieces)
10 g dried Korean red ginseng slices
2-inch piece, sliced thin fresh ginger
3 stalks, cut into 2-inch lengths scallions
8 cups water
5, crushed garlic cloves
1 1/2 tsp salt
1/2 tsp white pepper

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Instructions

Step 1: Rinse 2 lbs chicken pieces thoroughly and place in a large pot with 8 cups cold water. Add 10 g dried Korean red ginseng slices, 2-inch thinly sliced fresh ginger, 5 crushed garlic cloves, and 3 scallion stalks cut into 2-inch pieces.
Step 2: Bring to a rolling boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities from the surface during the first 10 minutes.
Step 3: Cover partially and simmer the soup for 1 hour until chicken is tender and the broth is fragrant and slightly golden.
Step 4: Remove the chicken pieces and strain the broth to remove ginseng, ginger, garlic, and scallions. Season the clear broth with 1 1/2 tsp salt and 1/2 tsp white pepper. Serve hot with shredded chicken added back or on the side.