Disclosed is a method of producing instant ginseng chicken soup product, the method including cooking chicken meat, which is filled with stuffing, for ginseng chicken soup with 100% steam using a steam cooker, extracting broth from chicken feet using a heat exchange heater, diluting 65 parts by weight of purified water and 5 parts by weight of food additive in 30 parts by weight of the extracted broth and then adding a seasoning agent thereto to obtain a broth seasoning liquid, and packing the prepared chicken meat and the broth seasoning liquid in a package and performing a retort heat treatment and rapid freezing at a temperature less than or equal to −35° C.
