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Amish Broccoli Chicken Noodle Slow Cooker Soup

Amish broccoli chicken noodle slow cooker soup is made with a creamy farmhouse broth, tender shredded chicken, bright green broccoli, and egg noodles cooked right in the pot. Slow-cooked on Low until the chicken is fork-tender, then finished with melted cheddar and sour cream for a smooth, comforting texture.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breasts
  • 3 broccoli florets, cut small
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 3 garlic, minced
Broth and flavor
  • 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
  • 0.25 salt and pepper to taste
Noodles and finishing
  • 8 oz egg noodles added last 30 min
  • 1.5 cup shredded cheddar added at end
  • 0.5 cup sour cream added at end

Equipment

  • 1 crock pot

Method
 

Load the slow cooker
  1. Add the raw chicken breasts to the crock pot. Spread them in an even layer so they cook uniformly.
  2. Add carrots, celery, onion, garlic, chicken broth, cream of chicken soup, cream of celery soup, garlic powder, and onion powder to the crock pot. Stir just enough to combine, keeping the chicken mostly covered by the liquid.
  3. Cook on Low for 5-6 hours, or on High for 3 hours, until the chicken is tender and flakes easily. Keep the lid on during cooking for steady temperature.
Shred and finish
  1. Remove the chicken and shred it, then return the shredded chicken to the crock pot. Let it rest in the hot broth so it warms through.
  2. Add broccoli and egg noodles to the crock pot, then cook on High for 25-30 minutes. Look for bright green broccoli and tender egg noodles.
  3. Stir in shredded cheddar and sour cream until melted and smooth. The soup should look creamy and glossy, with no visible streaks.
  4. Season with salt and pepper to taste. Taste near the end and adjust so the flavor pops.

Notes

For the creamiest finish, stir in the cheddar and sour cream after the noodles are tender, then keep the soup just hot enough to melt—avoid long additional simmering. Store leftovers covered in the refrigerator up to 4 days; freeze up to 2 months. If you want a lighter version, use low-fat cheddar and reduced-fat sour cream for a similar texture with less fat.