4 slices bacon
1/4 cup chopped onion
2 tablespoons chopped celery
1/2 cup chopped fresh ginger root
1/2 cup chopped fresh chives
1 dash salt
1 dash Worcestershire sauce
20 chicken breasts
1 1/2 cups water, divided
2 tablespoons condensed vegetable oil
6 cups chicken broth
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Drain grease from skillet; set aside.
In a large saucepan, cook bacon, onion, celery and ginger over medium heat until bacon is crisp. Stir in salt, Worcestershire, chicken and water. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Stir in broth and reduce heat to low. Cover, reduce heat and simmer for 1 hour.
Stir chicken into the boiling broth mixture, stirring well. Reduce heat to medium-low, and simmer for 5 minutes. Remove chicken and bacon; stir in onion, celery and ginger. Return chicken to the broth mixture. Return to a boil. Stir in salt, Worcestershire sauce, chicken, red wine, chicken broth and chicken broth mixture.
When the soup has reached a desired consistency, stir in bacon, onion, celery and ginger. Serve immediately or refrigerate.