PURPOSE: A method of herbal whole chicken soup is provided to remove bitter taste of oriental medicinal herbs, characteristic chicken bad smell, and unpleasant taste by mixing and boiling with coffee powder or a coffee extract. CONSTITUTION: Internal organs and fat are removed from slaughtered fresh chicken. The fresh chicken is washed more than once, and moisture is removed. Oriental medicinal herb powder is manufactured by pulverizing oriental medicinal materials consisting of Angelica gigas, Astragalus membranaceus, Cnidium officinale, licorice root, cinnamon, Lycium chinense miller, Korean epimedium, and Lespedeza cuneata, independently. Filling materials are prepared by mixing glutinous rice 25-30 parts by weight, sorghum 2-3 parts by weight, foxtail millet 2-3 parts by weight, adlay 3-4 parts by weight, mung bean 4-5 parts by weight, roasted black sesame 1-2 parts by weight, roasted peanut 4-5 parts by weight, julienne cut carrot 3-4 parts by weight, whole bulb of garlic 3-4 parts by weight, gingko 2-3 parts by weight, ground ginger 1-1.5 parts by weight, dried Lyceum chinense miller 2-3 parts by weight, dried sunflower seed 2-3 parts by weight, chestnut 5-6 parts by weight, dried jujube 2-3 parts by weight, ginseng 2-4 parts by weight, and deer antlers 1-3 parts by weight. The filling materials and 2.5-4 parts by weight of oriental medicinal herb powder are mixed to prepare mixed filler. The mixed filler is inserted in the cut-open chicken stomach, and the cut-open chicken stomach is sealed. The chicken filled with the mixed filler in the stomach is put in a container. Water is poured until the chicken is sunk. Coffee powder or a coffee extract is added to and mixed with the water with the chicken filled with the mixed filler sunk. After the container is locked tightly, the container is heated in a high heat until the chicken is completely cooked. The first heating stage is done in a high heat for 15-30 minutes, and the second heating stage is done gradually
