Pork Sauerkraut In Cream Of Chicken Soup Recipes

Steps:

• In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
• Cover, and cook on High for 4 hours, or Low for up to 8 hours. Taste, and season with salt and pepper to your liking.

Steps:

• 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.

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown pork. Add onion and celery; cook until vegetables are crisp-tender. Stir in sauerkraut, noodles, soup and mushrooms; sprinkle with salt and pepper., Spoon into a greased 2-qt. baking dish. Bake, covered, stirring occasionally, until meat is tender, about 1-1/2 hours.

Steps:

• Put sauerkraut on bottom on baking dish. Add brown sugar, onion and half of soup. Place pork chops on top. Cover with foil.
• Bake 350°F for 1 hour.
• Take off foil and bake 15-20 more minutes or until done.

Steps:

• Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
• Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

Steps:

• Fry bacon, onion and garlic in fat until the onion is transparent.
• Add flour and stir for a while.
• Add carrot, potatoes, marjoram, thyme, bay leaf and half of the sauerkraut and enough stock to cover.
• Bring to a boil and let simmer until the potato and carrot are soft (app. 15 minutes).
• Add the rest of the sauerkraut together with its liquid (if there is any), the sour cream, the sausage, and salt and pepper to taste.
• Bring to a boil again, then remove from heat and serve with chopped dill sprinkled on top.

Steps:

• Pan fry chops until light brown.
• Grease 13x9-inch pan and place chops within pan.
• Using milk, make soup according to directions; pour over chops.
• Drain sauerkraut.
• Place 2 TBSP of sauerkraut on top of each chop.
• Grind pepper over top of all.
• Bake at 350° for 30 minutes covered with foil.
• If choosing to top with dumplings, remove foil after the 30 minutes and then cook as long as required for the dumplings.

Steps:

• In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.
• In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.
• Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.

Steps:

• Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
• Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
• Set aside 1 cup of chicken broth from the pot.
• Add celery, onion, carrot and bouillon cubes to broth in the pot.
• Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
• Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
• Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
• Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
• Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
• Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
• Season to taste with salt and white pepper.