Everything But The Kitchen Sink Soup
|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|
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.