easy reuben soup recipe
Food

Easy Reuben Soup Recipe

This easy Reuben soup recipe is everything you LOVE about Reuben sandwiches now inside of a soul warming soup! Easily one of my favorite lunchtime recipes this time of year!

This easy Reuben soup recipe came from a restaurant I used to work for that has long since closed it’s doors. However, this recipe lives on because it is just THAT good! I make it every March for a festive St. Patrick’s Day lunch. I just love how easy this soup is to make yet how soul satisfying the familiar flavors are!

So…How do you make this easy Reuben soup??

Equipment for this easy soup recipe:

  • 5QT Pot

Shopping List:

  • 1 lb Deli-sliced Corned Beef torn or shredded
  • 32 oz Sauerkraut drained
  • 64 oz Chicken Broth
  • 1/4 c Cornstarch
  • Salt
  • Black Pepper 
  • 8 slices Swiss Cheese

Directions for this easy Reuben soup:

  1. Shred corned beef and drain sauerkraut.
  2. Add chicken broth, corned beef and sauerkraut to a large pot and bring to a boil.
  3. Whisk together water and cornstarch in a small bowl.
  4. Once boiling, slowly add cornstarch mixture until you’ve reached desired consistency.
  5. Reduce heat to low and simmer for 10 minutes.
  6. Add salt and pepper to taste.
  7. Remove from heat and divide among 8 bowls.
  8. Place a slice of Swiss cheese over soup to melt. (Microwave 30-45 seconds to melt faster.) OPTIONAL: Place soup in broiler or use a butane torch to brown cheese.
  9. Serve with toasted rye bread!

Frequently Asked Questions:

  1. Can I use brisket meat instead of deli sliced corned beef?  YES! Simply shred the brisket meat and add it to the soup!  
  2. Do I have to drain the sauerkraut?  No!  If you LOVE sauerkraut flavor then add the juice too!
  3. What can I add to my soup for even more Reuben flavor?  You can add a variety of things!  I’ve tried garlic powder, onion powder, caraway seeds, bay leaves, Dijon mustard, and Thousand Island dressing.
easy reuben soup recipe

Easy Reuben Soup Recipe

This easy Reuben soup recipe is everything you LOVE about Reuben sandwiches now inside of a soul warming soup!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Irish
Servings 8 servings
Calories 236 kcal

Equipment

  • 5QT Pot

Ingredients
  

  • 1 lb Deli-sliced Corned Beef torn or shredded
  • 32 oz Sauerkraut drained
  • 64 oz Chicken Broth
  • 1/4 c Cornstarch
  • 1/2 c Water
  • Salt to taste
  • Black Pepper to taste
  • 8 slices Swiss Cheese

Instructions
 

  • Shred corned beef and drain sauerkraut.
  • Add chicken broth, corned beef and sauerkraut to a large pot and bring to a boil.
  • Whisk together water and cornstarch in a small bowl.
  • Once boiling, slowly add cornstarch mixture until you've reached desired consistency.
  • Reduce heat to low and simmer for 10 minutes.
  • Add salt and pepper to taste.
  • Remove from heat and divide among 8 bowls.
  • Place a slice of Swiss cheese over soup to melt. (Microwave 30-45 seconds to melt faster.) OPTIONAL: Place soup in broiler or use a butane torch to brown cheese.
  • Serve with toasted rye bread!

Notes

Frequently Asked Questions:
  1. Can I use brisket meat instead of deli sliced corned beef?  YES! Simply shred the brisket meat and add it to the soup!  
  2. Do I have to drain the sauerkraut?  No!  If you LOVE sauerkraut flavor then add the juice too!
  3. What can I add to my soup for even more Reuben flavor?  You can add a variety of things!  I’ve tried garlic powder, onion powder, caraway seeds, bay leaves, Dijon mustard, and Thousand Island dressing.
Keyword reuben, reuben soup

If you like this St. Patrick’s Day recipe, make sure to check out these other favorites from Struggle Shuttle:

The Ultimate (should be ONLY) Corned Beef Recipe

Corned Beef Casserole

Quick and Easy Irish Soda Bread Muffins

Now I want to hear from you! Tell me what you think about this easy Reuben soup recipe in the comments!

bri
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