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Amish Broccoli Chicken Noodle Slow Cooker Soup

Amish broccoli chicken noodle slow cooker soup is a creamy farmhouse broth made in a crockpot with tender shredded chicken, bright green broccoli, and egg noodles. It finishes with melted cheddar and sour cream for a smooth, golden spoon-coating 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 breasts
  • 1.5 lb chicken breasts (raw)
broccoli florets
  • 3 cup broccoli florets, cut small
carrots
  • 3 carrots, sliced
celery
  • 3 celery, sliced
onion
  • 1 onion, diced
garlic
  • 3 garlic, minced
chicken broth
  • 6 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
cream of celery soup
  • 1 can (10.5 oz) cream of celery soup
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
egg noodles
  • 8 oz egg noodles (added last 30 min)
shredded cheddar
  • 1.5 cup shredded cheddar (added at end)
sour cream
  • 0.5 cup sour cream (added at end)
salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken base
  1. Place the raw chicken breasts in the slow cooker. Add the carrots, celery, onion, garlic, chicken broth, cream of chicken soup, cream of celery soup, garlic powder, and onion powder.
  2. Cook on Low for 5-6 hours or High for 3 hours, until the chicken is tender. Keep the lid on during cooking so the soup heats evenly.
  3. Remove the chicken and shred it, then return the shredded chicken to the pot. Stir to evenly distribute the chicken through the broth.
Cook broccoli and noodles
  1. Add the broccoli florets and the egg noodles to the slow cooker. Stir gently so the noodles are submerged.
  2. Cook on High for 25-30 minutes, until the noodles are tender and the broccoli is bright green. Check doneness near the end to avoid overcooked noodles.
Finish and season
  1. Stir in the shredded cheddar and sour cream until melted and smooth. Mix thoroughly to remove any streaks and create a creamy texture.
  2. Season with salt and pepper to taste. Taste and adjust before serving for the right balance.

Notes

For the creamiest texture, add the cheddar and sour cream at the end on Low or off-heat so they melt smoothly without breaking. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (no, best quality is after thawing and reheating gently on the stovetop to reduce noodle softening). If you want a lighter option, use reduced-fat cheddar and sour cream.