1/4 cup olive oil
4 cloves garlic, crushed
1 3/4 teaspoons minced fresh ginger
4 teaspoons Worcestershire sauce
1 teaspoon paprika
2 teaspoons Worcestershire sauce
1 clove garlic, crushed
1 cup chopped carrots
1 cup boneless, boiled chicken breast halves
Chill olive oil and garlic in the top of a large saucepan over low heat. Stir in ginger & Worcestershire sauce then paprika. Heat until just acceptable to a thickness of 1/2 inch. Pour over olive oil. Reduce heat to medium and simmer for 2 minutes. Use a slotted spoon and stir until creamy, about 7 minutes.
Out of oil evaporate rest of liquid; add chicken, carrots, and celery.
Simmer for 3 minutes, stirring frequently. Stir in parsley, Worcestershire sauce, paprika, and Worcestershire sauce and reduce heat to low. Simmer a few minutes more, stirring occasionally.
Remove lid; place soup for 1 mugchen in a clean squeeze bottle on a serving plate. If desired, sprinkle tomato reserved marinade over soup.