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Family Dinner Chicken Soup

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Chicken Crockpot Soups/stews Stews


  • 2 1/2 lb Chicken pieces
  • 1 Onion; chopped
  • 3 Potatoes; peel; dice
  • 4 Carrots sliced
  • 3 Stalks celery; sliced
  • 3 tb Soy sauce
  • 1 ts Tabasco sauce
  • 1 ts Salt
  • 3 1/2 c Water; or to cover


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. It's from a Tabasco Sauce ad, dated 1926/1976 and it's as good as it sounds. NOTE: Made this 2/17/98 in the Crockpot; 3 1/2 cups water didn't 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 TNT Recipes Digest by (MRS LYNN P THOMAS) on Feb 23, 1998