Slow-Cooked Sauerkraut Soup Recipe
- 1 medium potato, cut into 1/4-inch cubes
- 1 pounds smoked kielbasa, cut into 1/2-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
- 1/2 pound fresh mushrooms, sliced
- 1 cup cubed cooked chicken
- 2 medium carrots, cut into 1/4-inch slices
- 2 celery ribs, sliced
- 2 tablespoons white vinegar
- 2 teaspoons dill weed
- 1/2 teaspoon pepper
- 3 to 4 bacon strips, cooked and crumbled
- 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. Yield: 10-12 servings (about 3 quarts).
Reviews for Slow-Cooked Sauerkraut Soup(4)
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This soup is probably not for everyone, but for those who like sauerkraut it is delicious. I made it last fall for our annual octoberfest party and people were asking to take home leftovers.
Next time I would add 2 pounds of sausage. I omitted the chicken and the mushrooms and used vegetable broth instead of chicken.
This was so good. I quadrupled recipe for a party and that Monday my sister brought coworkers over for lunch to finish it up.
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