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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 simmered directly in a creamy farmhouse broth. Finished 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: 410
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts (raw)
  • 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 clove 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 about 1-1/2 cups
sour cream
  • 0.5 cup sour cream added at end
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 crockpot

Method
 

Start the soup in the slow cooker
  1. Place the chicken breasts in the crockpot. Add the carrots, celery, onion, garlic, chicken broth, cream of chicken soup, cream of celery soup, garlic powder, and onion powder, then stir to combine.
  2. Cover and cook on Low for 5-6 hours until the chicken is tender. (Or cook on High for about 3 hours if you need it sooner.)
Shred and cook the vegetables and noodles
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the soup. Look for a tender texture before shredding.
  2. Add the broccoli and egg noodles to the pot and switch to High. Cook for 25-30 minutes until the noodles are tender and the broccoli is bright green.
Finish and season
  1. Stir in the shredded cheddar and sour cream until melted and smooth. The broth should look creamy and uniform with no dry cheese pockets.
  2. Season with salt and pepper to taste. Taste and adjust so the flavors are balanced before serving.

Notes

For best texture, add the egg noodles late as written so they don’t over-soften in the slow cooker. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because the noodles and dairy can break down after thawing. For a lighter option, swap sour cream for plain Greek yogurt stirred in off-heat to help keep the soup smooth.