Ginseng-Infused Chicken Soup with Ginger and Scallion

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

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. Step 3: Cover partially and simmer the soup for 1 hour until chicken is tender and the broth is fragrant and slightly golden.
  4. 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.

Frequently asked questions

How long does Ginseng-Infused Chicken Soup with Ginger and Scallion take to make?

Total time is about 75 minutes (15 min prep + 60 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-Infused Chicken Soup with Ginger and Scallion?

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 ginger from drying out.

Can I substitute ingredients in Ginseng-Infused Chicken Soup with Ginger and Scallion?

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-Infused Chicken Soup with Ginger and Scallion 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-Infused Chicken Soup with Ginger and Scallion?

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.

What others are saying

Related recipes