Reuben Noodle Soup Recipe & Ingredients

Reuben Noodle Soup Recipe & Ingredients

Category Entree
Cuisine American
Usage Reuben
Prep 10 mins
Cook 30 mins
Ready-in 40 mins
Yields 8-12 servings


1 cup yellow onion, diced
½ cup carrots, diced
½ cup celery, diced
1 14-oz can Frank’s Kraut, plus its juice
1 tablespoon caraway seeds
½ pound corned beef, diced
½ pound wheat egg noodles
2 quarts beef stock
Swiss cheese, (optional)


  1. In a large pot, coat vegetables, kraut, and caraway seeds with about 2 tablespoons of olive oil and cook over medium heat until carrots have softened and onions are translucent.
  2. Add corned beef and brown.
  3. Add beef stock and bring to boil. Add egg noodles.
  4. Reduce to a simmer and cook until noodles are tender and flavors have melded together. Add salt and pepper to taste.

Additional Notes

Place soup in oven-safe bowls and top with swiss cheese. Place under broiler until melted and bubbly

1 thought on “Reuben Noodle Soup Recipe & Ingredients”

  1. Avatar for Sue Totten

    Corn Beef soup… Sounds good. I would add cabbage and potatoes minus the noodles. Corn Beef Dinner leftover Soup.

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