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:
- 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!
Frequently Asked Questions:
- Can I use brisket meat instead of deli sliced corned beef? YES! Simply shred the brisket meat and add it to the soup!
- Do I have to drain the sauerkraut? No! If you LOVE sauerkraut flavor then add the juice too!
- 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
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
- Can I use brisket meat instead of deli sliced corned beef? YES! Simply shred the brisket meat and add it to the soup!
- Do I have to drain the sauerkraut? No! If you LOVE sauerkraut flavor then add the juice too!
- 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.
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
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!
