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Everything But The Kitchen Sink Soup Recipe
|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|
Serving size: Complete recipe
Calories 1778 Calories from Fat 630
% Daily Value*
Total Fat 70 g107.3%
Saturated Fat 20.8 g104.1%
Trans Fat 0 g
Cholesterol 594.6 mg
Sodium 7641.4 mg318.4%
Total Carbohydrates 202 g67.3%
Dietary Fiber 34 g135.9%
Sugars 36.3 g
Protein 92 g185%
Vitamin A 690% Vitamin C 167.4%
Calcium 62.6% Iron 131.5%
*Based on a 2000 Calorie diet
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.