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Everything But The Kitchen Sink Soup

Ingredients
  Canned chicken broth 16 Ounce (2 Cups / 1 Can, Healthy Request)
  Water 2 Cup (32 tbs)
  Canned cream of mushroom soup 10 3⁄4 Ounce (1 Can, Healthy Request)
  White vinegar 2 Tablespoon
  Dried dillweed 2 Teaspoon
  Canned sauerkraut 16 Ounce, drained (1 Can / 2 Cups)
  Canned sliced mushrooms 4 Ounce, drained (1 Can / 1 Cup)
  Diced raw potatoes 3 Cup (48 tbs)
  Chopped carrots 1 1⁄2 Cup (24 tbs)
  Chopped onion 1 Cup (16 tbs)
  Frozen whole kernel corn 1⁄2 Cup (8 tbs), thawed
  Chopped celery 1 1⁄2 Cup (24 tbs)
  97% lean polish kielbasa 8 Ounce, cut into 1/2 inch pieces (Healthy Choice)
  Diced cooked chicken breast 1 Cup (16 tbs)
  Bacon bits 2 Tablespoon (Hormel)
  Hard boiled eggs 2 , chopped
Directions

Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken broth, water, mushroom soup, vinegar, and dill weed.
Stir in sauerkraut and mushrooms.
Add potatoes, carrots, onion, corn, celery, Polish Kielbasa, and chicken.
Mix well to combine.
Cover and cook on LOW for 8 hours.
Mix well before serving.
When serving, top each bowl with 3/4 teaspoon bacon bits and 1/4 of a chopped egg.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Sausage
Interest: 
Everyday, Healthy
Cook Time: 
480 Minutes

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