PURPOSE: A manufacturing method of a ginseng chicken broth and a meat juice for ginseng chicken broth is provided to produce a ginseng chicken broth and a meat juice for ginseng chicken broth having a fresh excellent taste by using herbal medicines and loess water. CONSTITUTION: A manufacturing method of a ginseng chicken broth and a meat juice for ginseng chicken broth comprises the following steps: Add the first additive comprising herbal medicines to water. Add the second additive comprising seafood, fruits and chicken feet to the result from the previous step. Add the third additive comprising spices and alcoholic liquors to the result from the previous step. Add 1-10(w/v)% of loess water solution to the result from the previous step. Heat the result from the previous step at 100-150deg. C for 12-36hours. Manufacture a meat juice by filtering the result from the previous step. Smoke the surface of a raw chicken using raw pine tree. Put ingredients comprising grains and nuts into the abdomen of the chicken. Add the meat juice to a prepared raw chicken, and heat at 100-150deg. C in 1-2 atmospheric pressure for 10-60minutes. Put the heated raw chicken and the meat juice in an earthen ware, add ingredients comprising ginseng Radix Palva, abalone, spring onion, onion and alcoholic liquor into the earthenware, and heat at 100-150deg. C for 5-10minutes. The herbal medicines comprises 100wt% of ginseng, 3-15wt% of clove, 3-15wt% of Astragalus membranaceus, 3-15wt% of Acanthopanax senticosus, 3-15wt% of cinnamon, 3-15wt% of Zanthoxylum piperitum leaf, 3-15wt% of Korean angelica root, 3-15wt% of Illicium verum, 3-15wt% of jujube, 3-15wt% of bay leaf, 3-15wt% of Lentinus edodes, 3-15wt% of alive pine mushroom, 3-15wt% of polygonatum, 3-15wt% of cnidium, 3-15wt% of Cervi Cornu, 3-15wt% of Tsaoko Amomum, 3-15wt% of Amomum villosum LOUR, 3-15wt% of sandal-tree, 3-15wt% of schizandra, 5-25wt% of Broadleaf Liriope, and 3-15wt% of Salicornia herbacea powder. [Reference numerals]