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 mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine Irish
Servings 8 servings
Calories 236 kcal
- 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
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.
Keyword reuben, reuben soup