Korean Chicken Ginseng Noodle Soup

Name: Korean Chicken Ginseng Noodle Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3½ lb (1600 g) whole chicken, cleaned and patted dry, intact, giblets removed, patted dry; 8 cups (1920 ml) water; 2 oz (60 g) fresh ginseng root (Korean, about 2–3 inches long), peeled, cut in half lengthwise (or left whole if small); ⅓ cup (75 g) sweet rice (glutinous rice), rinsed and drained; 6 whole (24 g) dried jujubes (Chinese red dates), pitted; 4 whole (12 g) dried shiitake mushrooms, stems removed; 6 cloves garlic cloves, smashed, peeled and smashed with the side of a knife; 4 whole (40 g) scallions (green onions), whites and greens separated; whites cut into 2-inch pieces, greens sliced on the bias; 1 1-inch piece (10 g) fresh ginger root, peeled, smashed with the side of a knife; 6 oz (170 g) dried egg noodles; 2 tablespoons (12 g) dried goji berries, rinsed briefly; 1 tablespoon (15 ml) toasted sesame oil; to taste kosher salt; to taste white pepper; 1 tablespoon (9 g) toasted sesame seeds, white or a mix of white and black (optional)

From the MyKitchenBank Kitchen

A fragrant, deeply comforting noodle soup inspired by samgyetang, Korea's iconic ginseng chicken soup. A whole chicken is simmered with fresh ginseng, sweet rice, and jujubes until the broth becomes rich and healing. Tender egg noodles finish in the pot with garlic, scallions, and goji berries for color and brightness. Serve piping hot with a drizzle of sesame oil and a sprinkle of toasted sesame seeds for an authentic, warming experience.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Makes: 4 servings (one soup bowl per person with whole chicken portions)

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Ingredients

4 servings

3½ lb (1600 g) whole chicken, cleaned and patted dry, intact, giblets removed, patted dry
8 cups (1920 ml) water
2 oz (60 g) fresh ginseng root (Korean, about 2–3 inches long), peeled, cut in half lengthwise (or left whole if small)
⅓ cup (75 g) sweet rice (glutinous rice), rinsed and drained
6 whole (24 g) dried jujubes (Chinese red dates), pitted
4 whole (12 g) dried shiitake mushrooms, stems removed
6 cloves garlic cloves, smashed, peeled and smashed with the side of a knife
4 whole (40 g) scallions (green onions), whites and greens separated; whites cut into 2-inch pieces, greens sliced on the bias
1 1-inch piece (10 g) fresh ginger root, peeled, smashed with the side of a knife
6 oz (170 g) dried egg noodles
2 tablespoons (12 g) dried goji berries, rinsed briefly
1 tablespoon (15 ml) toasted sesame oil
to taste kosher salt
to taste white pepper
1 tablespoon (9 g) toasted sesame seeds, white or a mix of white and black (optional)

Equipment (5)

6-8 quart (6-8 L) heavy-bottomed pot or Dutch oven
Sharp chef's knife
Fine-mesh strainer or spider skimmer
Wooden spoon or ladle
Measuring spoons and cups

Steps

Before you start

Bring the whole chicken to room temperature before cooking (about 20 minutes)
Rinse the sweet rice gently until water runs clear, then drain
Slice the scallions on the bias; keep whites and greens separate
Have all aromatics prepped and within reach—this soup comes together quickly near the end

1
Prepare the chicken stock
- Place the whole chicken in a 6–8 quart pot and add 8 cups (1920 ml) of cold water.
- Bring to a rolling boil over medium-high heat, then immediately lower the heat to medium-low.
- Using a fine-mesh strainer or spider skimmer, skim off any gray or white foam and impurities that rise to the surface for the first 1–2 minutes.
- This clarifies the broth.
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Ready when: Broth is boiling and impurities have been skimmed
Tip: Don't skip skimming; it makes the final broth clearer and more refined.
2
Add aromatics and ginseng
- To the simmering broth, add the halved fresh ginseng, smashed garlic cloves, scallion whites, smashed ginger, and dried shiitake mushroom caps.
- Stir briefly and return to a gentle simmer.
- Let everything bubble very gently for 15 minutes to infuse the broth with deep, warming flavors.
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Ready when: Broth is fragrant and slightly amber in color
Tip: Keep the heat low—a vigorous boil toughens the chicken skin and muddies the broth.
3
Add sweet rice and jujubes
- Stir in the rinsed sweet rice and pitted dried jujubes.
- Simmer uncovered for 10 minutes, stirring occasionally, until the rice begins to soften slightly and the jujubes plump up and release their sweetness into the broth.
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Ready when: Rice grains are mostly tender, jujubes are plump and glossy
Tip: Stir occasionally so the rice doesn't stick to the bottom; the sweet rice will thicken the broth naturally.
4
Simmer chicken to tenderness
- Continue simmering the chicken gently for 20 more minutes (total time now about 45 minutes), until the leg joint moves freely when you wiggle it and the thigh meat is completely tender when pierced with a fork.
- The chicken should be fully cooked through but still moist.
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Ready when: Leg joint is loose, thigh meat is fork-tender, chicken internal temp is 165°F (74°C)
Tip: Avoid aggressive boiling, which causes the meat to tighten and the skin to split.
5
Remove chicken and rest
- Using a long-handled ladle or skimmer, carefully lift the whole chicken out of the broth and set it on a cutting board.
- Let it cool for 2–3 minutes until you can handle it comfortably.
- This resting period helps the meat relax and stay juicy when you shred it.
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Ready when: Chicken is cool enough to handle without burning yourself
Tip: Reserve the broth in the pot—you'll return the shredded meat to it shortly.
6
Shred chicken meat
- Once cool, pull the meat from the bones using two forks or your hands, discarding the skin and bones.
- Shred the meat into bite-sized pieces and set aside.
- You should have roughly 2½ to 3 cups (450–540 g) of shredded chicken.
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Ready when: All meat is pulled from bones and shredded into uniform pieces
Tip: While the meat is still slightly warm, it shreds more easily and the pieces stay tender.
7
Cook egg noodles separately
- Bring a separate pot of salted water (about 4 quarts / 3.8 L) to a rolling boil.
- Add the dried egg noodles and cook according to the package directions (typically 5–7 minutes), stirring occasionally to prevent sticking.
- Drain in a colander and set aside.
- Cooking the noodles separately prevents them from absorbing too much broth and turning mushy.
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Ready when: Noodles are tender but still slightly firm to the bite
Tip: Don't overcook the noodles; they will soften further when you add them to the hot broth.
8
Return chicken to broth
- Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids (ginger, garlic, mushroom caps, shiitake stems, ginseng, and scallion whites).
- Alternatively, leave them in for a rustic presentation.
- Return the strained (or unstrained) broth to medium heat and bring to a gentle simmer.
- Stir in the shredded chicken and taste the broth.
- Season with salt and white pepper to your preference—it should taste savory, warming, and slightly sweet from the ginseng and jujubes.
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Ready when: Broth is gently simmering and tastes well-seasoned
Tip: Taste before adding salt—the broth is more concentrated than plain water, so it seasons quickly.
9
Add noodles and finish
- Add the cooked egg noodles to the simmering broth along with the rinsed goji berries.
- Gently stir to distribute everything evenly.
- Let everything warm through together for about 1–2 minutes, just until the goji berries soften slightly and the noodles absorb a little broth flavor without becoming soggy.
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Ready when: Goji berries are glossy and slightly soft, noodles are warm and tender
Tip: Don't simmer the noodles for too long in the broth, or they'll absorb too much liquid and turn mushy.
10
Serve with garnish
- Ladle the soup into four large, deep bowls, dividing the chicken, noodles, and broth evenly.
- Drizzle each bowl with about ¼ teaspoon of toasted sesame oil (or to taste), then sprinkle with sliced scallion greens and toasted sesame seeds if using.
- Serve immediately while piping hot.
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Ready when: Soup is steaming hot and garnishes are distributed
Tip: Add sesame oil just before serving so its delicate, toasted aroma isn't lost to the heat.

Good to know

Tips

Korean ginseng (Panax ginseng) has a distinctive warming, slightly bitter flavor; don't substitute with American or Siberian ginseng unless you want a different taste profile. Look for fresh ginseng in the produce section of Asian markets or natural food stores.
Skim the broth thoroughly after bringing it to a boil—this step transforms a cloudy, muddy broth into a clear, elegant one that lets the delicate flavors shine through.
This soup tastes even better the next day after the flavors meld. If serving the same day, let it rest for at least 10 minutes before eating so the warming properties fully develop.
For a richer, deeper broth, add 2–3 dried shiitake or 1 piece of dried seafood (like dried anchovy or kelp) at the beginning. Remove before serving.

Make ahead

Prepare the broth up to 3 days ahead: simmer the chicken with ginseng, aromatics, rice, and jujubes as instructed, then cool, shred the meat, and store in an airtight container in the refrigerator. To serve, gently reheat the broth and chicken together on the stovetop over medium heat, cook fresh egg noodles separately, then combine and garnish. This actually deepens the flavors as they meld overnight.

Storage & reheating

Store cooled soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth; reheat gently over medium heat on the stovetop, stirring occasionally and adding a splash of water or chicken stock if the soup thickens too much. Freeze the broth (without noodles) in freezer containers for up to 3 months; thaw overnight in the refrigerator and reheat gently before adding fresh cooked noodles and shredded chicken.

Substitutions

fresh ginseng root (Korean, about 2–3 inches long) → dried ginseng slices (use 1 oz / 30 g, soaked in hot water for 5 minutes before adding). Dried ginseng is more concentrated in flavor; use half the amount and soak first to rehydrate.
dried jujubes (Chinese red dates) → dried apricots or dried cranberries (6–8 pieces), or omit for a less sweet broth. Jujubes add a subtle sweetness and medicinal depth; these alternatives provide sweetness but lack the signature character.
sweet rice (glutinous rice) → short-grain white rice or jasmine rice (use the same amount). Sweet rice thickens the broth naturally; regular rice won't have the same velvety texture, but the flavor remains good.
dried egg noodles → fresh or dried ramen noodles, lo mein, or udon noodles (adjust cooking time according to package directions). Any Asian noodle works; ramen will cook faster, udon will be chewier and require slightly longer simmering.