According to the present invention, disclosed is a method for manufacturing chicken soup with ginseng and mung bean, which uses mulberry leaves easily collected from the nature as broth upon cooking chicken soup with ginseng and mung bean to enable consumers to take useful components extracted from the mulberry leaves together with the chicken soup with ginseng. According to the present invention, the method comprises the following steps: soaking mung bean and glutinous rice in water using dried mulberry leaves to manufacture mulberry broth processing the mung bean together with husk of the mung bean into a powder state inserting additives into a raw chicken to cook the chicken in fire of high temperature and moving the mixture in a heating pot to slowly heat the mixture again, so as to control foreign smell and taste by the mulberry leaves.COPYRIGHT KIPO 2016녹두를 넣고 삼계탕을 끓일 때 자연에서 쉽게 구할 수 있는 뽕잎을 육수로 사용함으로써 뽕잎에서 추출되는 유익한 성분을 삼계탕과 함께 섭취할 수 있도록 하는 녹두 삼계탕 제조방법에 관하여 개시한다. 녹두 삼계탕 제조방법은, 녹두 및 찹쌀을 불리고, 건조 뽕잎을 이용하여 뽕잎 육수를 제조하고, 녹두를 녹두 껍질과 함께 분말 상태로 가공하고, 생 닭에 첨가제를 넣고 센 온도의 불로 익힌 뒤, 다시 가열 솥에 옮겨서 서서히 가열하여 뽕잎에 의한 이취, 이미를 조절하는 녹두 삼계탕을 제조한다.
