Korean Chicken Soup
Samgyetang-inspired one-pot chicken soup with ginseng, jujubes, and ginger. Hot, herbal, deeply comforting—ready in under 20 minutes with rotisserie chicken.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
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Ingredients
- 1.5 cups rotisserie chicken, shredded
- 6 cups chicken broth
- 3 slices Korean ginseng (ginseng slice or red ginseng), dried
- 6 whole jujubes (dried), pitted
- 4 slices fresh ginger, sliced
- 3 whole garlic cloves, smashed
- ⅓ cup glutinous rice (sweet rice)
- 1 tbsp soy sauce
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, about 2 minutes.
- 2
Add ginseng, jujubes, ginger, and garlic. Simmer for 6 minutes until fragrant.
- 3
Stir in rice and soy sauce. Simmer until rice softens slightly, about 4 minutes.
- 4
Add shredded chicken and stir gently to warm through, 1 minute.
- 5
Taste and adjust with salt or soy sauce if needed. Serve hot in bowls.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon or ladle
- cutting board and knife
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