4 c. chicken broth
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (16 oz.) can sauerkraut, rinsed & drained
8 oz. fresh mushrooms, sliced
1 med. potato, cut into cubes
2 med. carrots, chopped
1 med. onion, chopped
2 stalks celery, chopped
3/4 lb. smoked or Polish sausage
1/2 c. chopped chicken
2 tbsp. vinegar
2 tsp. dried dill weed
1/2 tsp. pepper
2 slices bacon, crisp, drained & crumbled (opt.)
2 hard cooked eggs, chopped (opt.)

In a 4 quart electric slow crockery cooker (or other large pot) stir together all ingredients except bacon and hard cooked eggs. Cover and cook on low heat setting for 10 to 12 hours for crock pot or until veggies are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg. Makes 6 to 8 servings.

I just use a chicken broth base and water and turkey smoked sausage so there is very little fat, if any. I also like to add more potatoes.