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Amish Broccoli Chicken Noodle Slow Cooker Soup

Amish broccoli chicken noodle slow cooker soup makes a creamy golden farmhouse broth with bright green broccoli and tender egg noodles. Shredded chicken simmers low and slow, then the cheddar and sour cream melt in for a silky finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breasts Raw, for slow cooking and shredding.
  • 3 broccoli florets Cut small so they stay bright green and cook through quickly at the end.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
Noodles and finishing
  • 8 oz egg noodles Added last 30 minutes so they stay tender.
  • 1.5 cup shredded cheddar Added at the end to melt into the broth.
  • 0.5 cup sour cream Added at the end for creaminess; stir until smooth.
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker soup base
  1. Place the raw chicken in the crockpot, then add carrots, celery, onion, garlic, chicken broth, cream of chicken soup, cream of celery soup, garlic powder, and onion powder.
  2. Cook on Low for 5 to 6 hours, or High for about 3 hours, until the chicken is tender.
Shred and finish with broccoli and noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add the broccoli and egg noodles, then cook on High for 25 to 30 minutes until the noodles are tender and the broccoli is bright green.
Melt in the dairy and season
  1. Stir in the shredded cheddar and sour cream until fully melted and smooth, keeping the broth creamy.
  2. Season with salt and pepper to taste.

Notes

For best texture, add egg noodles only during the last 25–30 minutes so they don’t get mushy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because the noodles and dairy-based soup can break; if you need to freeze, freeze the chicken/vegetable broth portion (without noodles and dairy) and add noodles plus cheddar/sour cream when reheating. For a dairy-light option, swap sour cream for plain Greek yogurt stirred in off-heat after cooking, and use reduced-fat cheddar.