The present invention relates to an instant ginseng chicken soup fumigated by an oak chip, and to a method for producing the same. More specifically, the surface of chicken which is raw ingredient meat used for a chicken soup is fumigated by smoke generated when burning an oak chip, so the smells and bad tastes of chicken can be removed and a chicken soup which has a good texture through fragrances generated from the oak chip can be instantly consumed. To this end, the method of the present invention comprises: an ingredient preparing step of respectively preparing chicken which is raw ingredient meat, a side ingredient, a seasoning liquid, and an oak chip having a water content of 5-20%； a fumigation preparing step of feeding the side ingredients into the abdominal part of chicken when the ingredient preparing step is completed, and feeding the chicken having the side ingredients fed therein into a fumigation steamer； a fumigating step of generating smoke by burning an oak chip for 1-10 minutes under a fumigation condition at a temperature of 60-80C when the chicken is fed into the fumigation steamer, and fumigating the surface of the chicken by means of the smoke； a surface dry preventing step of preventing the dry of surface of the chicken by feeding 100% of steam into the fumigation steamer during fumigation； and a vacuum packing step of removing fat and foreign materials existing on the surface of the chicken by spraying cooling water to the surface when fumigation is completed, filling the chicken, a seasoning liquid, and a wild ginseng which is a side ingredient in packing paper, and sealing the packing paper.본 발명은 참나무칩으로 훈연처리한 즉석 삼계탕 및 그 제조방법에 관한 것으로, 더욱 상세하게는 삼계탕으로 사용되는 원료육인 닭고기의 표면을 참나무칩을 태울때 발생되는 연기로 훈연처리하여 닭고기 특유의 냄새와 잡맛을 제거하는 동시에 참나무칩에서 발생된 향을 통하여 더욱 식감있는 삼계탕을 즉석에서 취식할 수 있도록 한 참나무칩으로 훈연처리한 즉석 삼계탕 및 그 제조방법에 관한 것이다.이를 위하여 본 발명은 원료육인 닭고기, 부재료, 조미액 및 수분함량이 5~20% 수준의 참나무칩을 각각 준비하는 재료준비단계； 재료준비단계가 완료되면 닭고기 복강내에 부재료를 주입한 후, 부재료가 주입된 닭고기를 훈연자숙기 내부에 투입하는 훈연처리
