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
Reviews
☆☆☆☆
My roommate was starting to get sick. I quickly checked the refrigerator and had the ingredients to throw this together. Everyone really enjoyed this soup.
donaliz
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This made a good chicken soup. I am not a lover of celery so didn't have any on hand. I did add a few mushrooms that I had and a couple handfuls of barley. I also added 1/4 tsp of pepper and took out the salt. With the changes I will be making this one again.
RKG1
☆☆☆☆
I topped my version with sone finely shredded cabbage. It added a nice "crunchy" texture to the dish.
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