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Add a photoServings: 6
Ingredients
- 2 1/2 lb Chicken pcs
- 1 x Onion, minced
- 3 x Potatoes, peel, dice
- 4 x Carrots sliced
- 3 stalk celery, sliced
- 3 Tbsp. Soy sauce
- 1 tsp Tabasco sauce
- 1 tsp Salt
- 3 1/2 c. Water, or possibly to cover
Directions
- Combine all ingredients in large kettle. Cover and cook on low heat 2 - - 3 hrs. Stir occasionally. Add in water if necessary. Before serving, remove bones (this is dated 1926 - I think they were using stewing hens, that are much tougher which the friers we get now. I only cook this about 1 hour. The chicken should be tender sufficient to be falling off the bone. This can also be cooked on a Crockpot, on "low" about 10 - 12 hrs. It's from a Tabasco Sauce ad, dated 1926/1976 and it's as good as it sounds.
- NOTE: Made this2/17/98 in the Crockpot; 3 1/2 c. water didn't cover it but 4 1/2 c. 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 chopped garlic, used unpeeled red potatoes, added 1 c. cream at the end; cooked in the crockpot for 8-1/2 hrs. This was a tasty soup with a different flavor due to the tabasco and soy sauces.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 6 servings | |
| Calories 366 | |
| Calories from Fat 176 | 48% |
| Total Fat 19.57g | 24% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 984mg | 41% |
| Potassium 784mg | 22% |
| Total Carbs 20.11g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.5g | 2% |
| Protein 26.67g | 43% |
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