Ginger Spiced Chicken Tomato Soup is interesting with lots of layers of delicious flavors! Take the traditional tomato soup and boost it up with this delicious and hearty variation that includes the addition of chicken and ginger. I call this a souped-up version of your traditional tomato soup!
I served this soup with Cheese Quesadillas filled with sharp cheddar cheese. It was a very tasty side for the soup.
I love the influence of the spicy ginger in the soup, plus adding the heavy cream at the end makes it very special. Did you know that ginger has properties that can also calm an upset stomach and help suppress gastric contractions? So, because is this quality, you can also consider this Ginger Spiced Chicken Tomato Soup as very healthy soup to serve your family!
This delicious Ginger Spice Chicken Tomato Soup recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 large chicken breast, boneless
- 4 cloves garlic, minced
- 1/8 cup soy sauce
- 1/2 tablespoon ketchup
- 1/2 tablespoon pure honey
- 1/2 tablespoon seasoned rice wine vinegar
- 2 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 1/4 tablespoons ginger, fresh, finely-minced
- 1 medium Spanish onion, diced
- 1 leek, cleaned and diced
- 1 rib celery, sliced
- 2 long, slender carrots, washed and sliced
- 1 (28-ounce) can tomatoes in juice, diced
- 1 teaspoons coriander, dried
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Piment d’ Espelette chile powder or hot paprika*
- 3 cups chicken stock (homemade of use a good brand of canned)**
- 1 cup Sherry wine (not cooking sherry), good quality
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon seasoned rice wine vinegar
- Coarse salt or sea salt and freshly-ground black pepper to taste
- 1/2 cup heavy cream
- 2 tablespoons chives, fresh, chopped
Place chicken breast in a container with a tight fitting lid.
Marinade: Combine the garlic, soy sauce, ketchup, honey, and rice wine vinegar; mix well. Pour the prepared marinade over the chicken, and place in the refrigerator to marinate overnight.
Cooking Chicken: When ready to cook the chicken, remove the chicken from the refrigerator and discard the marinade. To cook the chicken, you may either grill or bake the chicken.
Baking: Preheat oven to 325 degrees F. Place chicken in oven, on a baking sheet lined with non-stick aluminum foil, and bake approximately 12 to 14 minutes until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Check at 12 minutes. Remove from heat source and let cool, then cut into bite-sized pieces and set aside.
Barbecue or Grill: Preheat Barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and over barbecue with lid, open any vents, and cook approximately 20 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning several times. Remove from heat source and let cool, then cut into bite-sized pieces and set aside.
Making the Soup: Heat a large cast-iron Dutch oven or soup pot over medium-high heat, and add the peanut oil. Add garlic, onion, leeks, celery, and carrots and saute for 15 minutes. Add tomatoes, coriander, red pepper flakes, Piment d’ Espelette, chicken stock, and sherry. Bring just to a boil, reduce heat and let simmer, with the lid on, approximately 40 minutes.
Add soy sauce, rice vinegar, and chicken pieces; mix well and heat for another 5 minutes. Add salt and pepper to taste. Add heavy cream and stir well. Gently heat through for a few minutes.
Serve and garnish with chopped fresh chives over the top.
* Piment d’ Espelette is a red chili powder from the Basque region of France and Spain and named after the village of Espelette in France’s Nive Valley. Piment d’Espelette can be found in powdered or paste form. To purchase Piment d' Espelette, check out What's Cooking America's online store.
** Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site ,that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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