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Amish Broccoli Chicken Noodle Slow Cooker Soup

Amish broccoli chicken noodle slow cooker soup with creamy farmhouse broth, tender shredded chicken, and bright-green broccoli. Cook chicken low in the slow cooker, then finish with egg noodles and melt in 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: 445
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breasts Raw, cut into large chunks if needed for even cooking.
  • 3 broccoli florets Cut small so they cook through without over-softening.
  • 3 carrots Sliced for tender bite in the slow cooker.
  • 3 celery Sliced for soup-style texture.
  • 1 onion Diced.
  • 3 cloves 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
  • 8 oz egg noodles Added last 30 minutes for tender, not mushy, noodles.
  • 1.5 cup shredded cheddar Added at the end to melt into the broth.
  • 0.5 cup sour cream Stir in at the end for creamy texture.
  • 0.25 salt and pepper to taste Add gradually to balance flavors.

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 5-6 hours (or High for 3 hours) until the chicken is tender and easily pulls apart.
Shred and finish the soup
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add broccoli and egg noodles, then cook on High for 25-30 minutes until the noodles are tender and the broccoli turns bright green.
  3. Stir in shredded cheddar and sour cream until fully melted and the broth looks smooth and creamy.
  4. Season with salt and pepper to taste, then stir and serve hot.

Notes

For best results, keep the noodles to the final High-cook window so they don’t get overly soft. Store leftovers in the fridge up to 3-4 days; reheat gently on the stove or in the microwave to avoid breaking the dairy. Freezing is not recommended because the egg noodles and dairy can change texture. For a lighter option, use low-fat sour cream and reduced-fat cheddar while keeping the same cooking steps.