Easy Reuben Soup Recipe
This easy Reuben soup recipe is everything you LOVE about Reuben sandwiches now inside of a soul warming soup!
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:
- 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.