Updated October 5, 2026
Ginseng chicken soup is a simple pot of chicken, ginger, red dates and a little American ginseng, simmered until the broth tastes earthy, lightly sweet and gently bitter. This version uses dried ginseng slices, so there is nothing to cut at home, and below it covers how to cook with whole ginseng root and fresh root too. We are the Heil family, farming since 1953 in Edgar, Wisconsin, and we grow, dry and pack the ginseng used here.
Ginseng chicken soup at a glance
Serves 3 to 5. Prep 15 minutes. Simmer 1 hour 30 minutes.
Ingredients
- 1.5 lb (700 g) bone-in chicken pieces, such as thighs and drumsticks
- about 1/3 oz (10 g) Wisconsin American ginseng slices, a small handful
- 6 red dates (jujubes), rinsed
- 1 tablespoon goji berries (optional)
- 3 thin slices fresh ginger
- 6 cups (1.5 liters) water
- 1 teaspoon salt, or to taste
- 1 scallion, sliced, to serve (optional)
Start with a small amount of ginseng and adjust to taste. The slices make the broth earthy and gently bitter, and the red dates add a little sweetness.
How to make ginseng chicken soup
- Rinse the ginseng slices briefly under cool water and set them aside.
- Blanch the chicken: put the pieces in a pot of cold water, bring to a boil, boil for 3 minutes, then drain and rinse off any foam.
- Put the chicken, ginseng slices, red dates and ginger in a clean pot with 6 cups of water. Bring to a boil and skim off any foam.
- Turn the heat to low, cover, and simmer for 1 hour 30 minutes, until the chicken is very tender.
- Add the goji berries for the last 15 minutes.
- Season with the salt, taste, and serve hot with the scallion. The ginseng slices can be eaten or left in the pot; they are bitter.
For the traditional double-boil method, put everything in a lidded heatproof pot, set it inside a larger pot of simmering water, and cook for 2 hours. The broth comes out clear and the flavors stay gentle.
Cooking with whole ginseng root
If you start from three-year whole roots, soak a root in warm water for 30 minutes, rinse it, and cut it into thin slices about 1/8 inch (3 mm) thick. Use the same amount as the slices above, about 1/3 oz (10 g) per pot. You can also add the soaked root whole and slice it after cooking. Keep the rest of the root dry and sealed in a cool, dry place.
Not sure which age to buy? Read our three-, four- or five-year ginseng guide.
Cooking with fresh ginseng root
In many Chinese households, fresh root is traditionally sliced into simmered soups through fall and winter. Wash it under cool running water and slice it thin. About three pounds of fresh root dry down to one pound of dried root, so use about three times the weight, roughly 1 oz (30 g) of fresh root per pot, and adjust to taste. Fresh roots are sold from September to mid-January and need refrigeration. See how to buy, store, slice and cook fresh ginseng.
Korean-style ginseng chicken soup (samgyetang)
Samgyetang is a whole small chicken stuffed with rice and simmered in a single pot. It is traditionally made with Korean ginseng, which is a different species from American ginseng. American ginseng works too and gives a more earthy, gently bitter broth.
Soak 1/3 cup glutinous (sweet) rice for 30 minutes and drain it. Stuff one Cornish hen (about 1.5 lb or 700 g) with the rice, 3 garlic cloves, 2 red dates and 1 small soaked root or a few slices. Close the cavity with a toothpick, cover with about 6 cups of water, and simmer on low for 1 hour, until the hen is cooked through (165°F or 74°C inside). Season with salt at the table.
What to buy for ginseng chicken soup
- Wisconsin American ginseng slices (8 oz and 16 oz): the easiest choice for soup, already cut thin.
- Three-year whole roots: the most root for the money if you like to slice your own.
- Fresh roots in season, September to mid-January.
- Tea and Soup Starter Set: five-year whole root, slices and tea bags in one order.
For current prices by size, see our ginseng price per pound page. All of it is grown by us in Wisconsin; read more about Wisconsin ginseng. Want more ideas? Request our free ginseng cookbook, or learn how to make ginseng tea.
Questions about ginseng chicken soup
How much ginseng do I put in chicken soup?
About 1/3 oz (10 g) of slices for 6 cups of water is a good place to start. Begin with a small amount and adjust to taste.
Can I use dried whole ginseng root instead of slices?
Yes. Soak the root in warm water for 30 minutes, rinse it, and slice it thin before it goes in the pot, or add it whole and slice it after cooking.
Does ginseng chicken soup taste bitter?
American ginseng tastes earthy and gently bitter. Red dates add a little sweetness, and a small amount of ginseng keeps the broth mild.
Can I use fresh ginseng root?
Yes. Wash it, slice it thin and use about three times the weight of dried root. Our fresh roots are sold from September to mid-January and need refrigeration.
Is American ginseng the same as Korean ginseng in soup?
No. They are different species. Korean samgyetang is traditionally made with Korean ginseng, and American ginseng gives a different, more earthy flavor.
Do you eat the ginseng in the soup?
Some cooks eat the slices and others leave them in the pot because of the bitter taste. It is a matter of preference.
Ask a qualified healthcare professional before use if you are pregnant, nursing, taking medication, or managing a health condition.