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Amish Broccoli Chicken Noodle Slow Cooker Soup

Amish broccoli chicken noodle slow cooker soup with tender shredded chicken, bright green broccoli, and egg noodles cooked until soft in a creamy farmhouse broth. Finished with cheddar and sour cream for a silky, golden 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 (raw)
  • 1.5 lb chicken breasts
broccoli florets, cut small
  • 3 cup broccoli florets
carrots, sliced
  • 3 carrots
celery, sliced
  • 3 celery
onion, diced
  • 1 onion
garlic, minced
  • 3 garlic cloves
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 (added last 30 min)
  • 8 oz egg noodles
shredded cheddar (added at end)
  • 1.5 cup shredded cheddar
sour cream (added at end)
  • 0.5 cup sour cream
salt and pepper to taste
  • 1 salt
  • 1 black pepper

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken base
  1. Place raw chicken breasts in the crockpot. Add the carrots, celery, onion, and minced garlic on top.
  2. Pour in chicken broth and stir in cream of chicken soup and cream of celery soup. Sprinkle in garlic powder and onion powder so they distribute through the broth.
  3. Cover and cook on Low for 5-6 hours until the chicken is tender. For faster cooking, cook on High for about 3 hours until tender.
Shred and build the soup
  1. Remove the chicken from the crockpot and shred it. Return the shredded chicken to the soup and stir to combine.
  2. Add broccoli florets and egg noodles to the crockpot. Cook on High for 25-30 minutes until the noodles are tender and the broccoli is bright green.
Finish creamy and season
  1. Stir in shredded cheddar and sour cream. Keep cooking briefly just until melted and smooth.
  2. Season with salt and black pepper to taste. Stir well and check the flavor before serving.

Notes

For best texture, add the egg noodles only during the final 30 minutes so they don’t get mushy. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (for best results, thaw and reheat gently and consider slightly undercooking noodles next time). If you want a lighter option, swap half the cheddar for reduced-fat cheddar to keep the creamy finish.