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reuben soup topped with pumpernickel bread croutons n a red enameled cast iron pot
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5 from 1 vote

Reuben Soup

Reuben soup turns the flavors of the deli favorite into a filling soup. It is the perfect way to enjoy a reuben on a cool day or whenever you want to switch it up a bit and a fantastic way to use up leftover corned beef.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American
Servings: 6
Calories: 292kcal


  • 1 TBSP unsalted butter
  • 1 medium yellow onion 2 cups
  • 2 tsp minced garlic
  • 1 lb corned beef slices chopped
  • 1 1/2 TBSP flour
  • 5 C chicken broth
  • 1 can sauerkraut 14.5 oz (drained well)
  • 1/4 C sour cream
  • 2 TBSP cut chives
  • 1 C Swiss Cheese shredded/divided


  • Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.
  • Add the onions, cook until soft and translucent (about 5 minutes)
  • Stir frequently.
  • Add in the garlic, cooking for about 1 minute (or until fragrant).
  • Stir often.
  • Increase temp to bring to a boil.
  • Add the flour, stirring often.
  • Pour in the chicken broth.
  • Stir in the corned beef and sauerkraut.
  • Once it has boiled begin to reduce heat to a simmer.
  • Cover/ shimmer for 15 minutes.
  • Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.)
  • Stir well.
  • Cook for another 2-3 minutes for the cheese to melt.
  • Garnish with more Swiss cheese.
  • Serve with a rye bread.


Calories: 292kcal | Carbohydrates: 9g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 2133mg | Potassium: 561mg | Fiber: 2g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 47mg | Calcium: 198mg | Iron: 3mg