Slow-Cooked Sauerkraut Soup
A slow cooker job: five hours, and it makes about three quarts. The kielbasa and sauerkraut carry it; the chicken is mostly there for bulk.
Ingredients
- 1 medium potato, cut into ¼-inch cubes
- 1 pound smoked kielbasa, cut into ½-inch cubes
- 1 can (32 ounces) sauerkraut, rinsed and well drained
- 4 cups chicken broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- ½ pound sliced fresh mushrooms
- 1 cup cubed cooked chicken
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 2 tablespoons white vinegar
- 2 teaspoons dill weed
- ½ teaspoon pepper
- 3 to 4 bacon strips, cooked and crumbled
Instructions
In a 5-qt. slow cooker, combine the first 12 ingredients.
Cover and cook on high for 5-6 hours or until the vegetables are tender.
Skim fat.
Garnish with bacon.
Nutrition
- Calories
- 213 calories
- Fat
- 14g fat (5g saturated fat)
- Cholesterol
- 38mg cholesterol
- Sodium
- 1442mg sodium
- Carbohydrates
- 12g carbohydrate (3g sugars
- Fiber
- 3g fiber)