Disclosed are a mung-bean ginseng chicken broth and a preparing method thereof comprising: a meat broth preparation step of preparing a chicken broth by putting chicken feet or chicken feet and chicken bones into water and boiling them an aging step of applying a ginseng enzyme liquid to chicken meat, which is prepared by removing feathers and internal organs, or dipping the chicken meat into the ginseng enzyme liquid and then maintaining them for a certain time a heating step of putting the chicken meat passed through the aging step and oriental medicinal materials into the chicken broth and then heating them. The ginseng enzyme liquid is prepared by mixing fresh ginseng and sugar or honey at a ratio of 1:1 and then aging them. A germinated grain dispersion liquid is prepared by mixing germinated grains and water at a ratio of 1:10-3:10. According to the present invention, the chicken meat is applied with the ginseng enzyme liquid or is dipped into the ginseng enzyme liquid so that the chicken meat naturally has the flavor of ginseng before the chicken meat is cooked, and the ginseng enzyme liquid is prepared so that the strong bitter taste of ginseng is weakened. Children or foreigners enjoy the ginseng chicken broth by removing the bitter taste of the existing ginseng chicken broth while maintaining the flavor of ginseng by adding a sweet taste. When the germinated grain dispersion liquid is added in the aging step, the features of chicken meat and the chewy texture of ginseng chicken broth are improved by a tenderizing effect. The ginseng chicken broth can have novel flavor and chewy texture by putting mung-bean rice crusts in the ginseng chicken broth and then boiling them.COPYRIGHT KIPO 2014[Reference numerals] (10) Step of producing broth(20) Step of aging chicken broth(30) Step of boiling and cooking the aged chicken meat and broth togather물에 닭발 혹은 닭발과 닭뼈를 넣어 끓여 닭 육수를 만드는 육수준비단계, 털과 내장을 제거하여 손질한 닭 정육에 인삼효소액을 바르거나 침지시킨 상태로 일정 시간 경과시키는 숙성단계, 닭 육수에 숙성단계를 거친 닭 정
