Ginseng-Infused Chicken Soup with Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A deeply nourishing broth featuring tender chicken, earthy ginseng, and umami-rich mushrooms for a restorative meal. This Korean recipe, ready in about 105 minutes, pairs chicken, Korean red ginseng, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Ingredients

• 3 lbs, cut into pieces with bones chicken
• 10 grams, thinly sliced Korean red ginseng
• 8 oz, sliced shiitake mushrooms
• 2, diced carrots
• 1, chopped onion
• 3 cloves, minced garlic
• 8 cups chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• to taste salt
• to taste pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place chicken pieces, diced carrots, chopped onion, and minced garlic in a large pot. Add 8 cups chicken stock and bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface. Cover and simmer for 1 hour, or until chicken is tender and meat falls off the bone.
2. Step 2: Remove chicken from pot and let cool slightly. Discard bones and skin, then shred meat and return to pot. Add sliced Korean red ginseng and sliced shiitake mushrooms. Simmer uncovered for 20 minutes to meld flavors.
3. Step 3: Stir in 2 tablespoons soy sauce and 1 tablespoon rice wine. Season with salt and pepper to taste. Simmer for 5 more minutes. Serve hot.