Combine all ingredients in large kettle. Cover and cook on low heat 2 - - 3 hours. Stir occasionally. Add water if necessary. Before serving, remove bones (this is dated 1926 - I think they were using stewing hens, which are much tougher that the friers we get now. I only cook this about 1 hour. The chicken should be tender enough to be falling off the bone. This can also be cooked on a Crockpot, on "low" about 10 - 12 hours. Its from a Tabasco Sauce ad, dated 1926/1976 and its as good as it sounds. NOTE: Made this 2/17/98 in the Crockpot; 3 1/2 cups water didnt cover it but 4 1/2 cups did. When I came home from work (the house smelled great), I poured it into a kettle and made Bisquick dumplings to go with it. Delicious! Freddie Johnson mdtf77a. Lynn Thomas notes: Made this 2-23-98; added 3 cloves of minced garlic, used unpeeled red potatoes, added 1 cup cream at the end; cooked in the crockpot for 8-1/2 hours. This was a tasty soup with a different flavor due to the tabasco and soy sauces. Recipe by: Tabasco Sauce Ad Posted to T.nt (sdm-marked) Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Feb 23, 1998
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 6|
|Calories from Fat: 256 (50%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 140mg||43 %|
|Sodium 311.3mg||11 %|
|Potassium 1028.4mg||27 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 21.2g|
|Protein 37.9g||54 %|
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Calories per serving: 514
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