The present invention relates to a method for producing chicken soup. More specifically, the present invention relates to a method for producing chicken soup by using herbal medicinal materials, and to the chicken soup produced through the same. According to the concepts of Koreans who think that good food protect health just like good medicines, wild ginseng and Sarcodon aspratus which traditionally have a health improving effect are contained in the chicken soup, so a novel chewing texture is provided. To this end, the method of the present invention comprises the following steps: producing first broth by sequentially dipping 1 kg of chicken head for 60 minutes to remove blood, parboiling the head for 30 seconds, adding 4 kg of water, and heating the chicken head and water for 90 minutes producing second broth by sequentially adding herbal medicinal materials in the first broth and heating the same for 4 hours, wherein the herbal medicinal materials include 40 g of Kalopanax pictus, 40 g of Cudrania tricuspidata roots, 25 g of Pleuropterus multiflorus TURCZ., 20 g of Chinese matrimony vines, 30 g of yam, 30 g of wild ginseng, 40 g of barrenwort, 30 g of Angelica gigas NAKAI, 40 g of milk vetch roots, 5 g of Paeonia lactiflora, 50 g of shelled marsh snails, 50 g of Sarcodon aspratus, 50 g of Hovenia dulcis, 35 g of matsutake, 40 g of Codonopsis lanceolata, and 40 g of Adenophola triphylla (Thunb.) A. DC. and producing the chicken soup by sequentially adding 1 kg of chicken, 50 g of garlic, 40 g of jujube, and 50 g of gingko in the second broth, discharging steam from a pressure caldron, and further heating the same for 15 minutes.COPYRIGHT KIPO 2017본 발명은 닭백숙의 제조방법에 관한 것으로서, 보다 상세하게는 우리나라 사람들의 약식동원(藥食同源)의 개념에 따라 전통적으로 건강 증진효과가 뛰어난 산삼, 능이버섯 등을 함유하여 색다른 취식감을 제공하는 한방약재를 이용한 닭백숙 제조방법 및 이를 통해 제조된 닭백숙에 관한 것이다.이를 위한 본 발명은, 닭머리 1kg을 60분간 침지하여 핏기를 제거한 후 30초간 데쳐낸 후 4kg의 물을 가한 다음 90분간 가열하여 제1육수를 제조하는 단계상기 제1육수에 엄나무 40g, 구찌뽕 뿌리 40g, 하수오 25g, 구기자 20g, 마 30g, 산삼 30g, 삼지구엽초 40g, 당
