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Amish Broccoli Chicken Noodle Slow Cooker Soup

Amish broccoli chicken noodle slow cooker soup with a creamy farmhouse broth, tender shredded chicken, bright green broccoli, and egg noodles cooked last for the best texture. Cheddar and sour cream are stirred in at the end for a smooth, golden finish.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb chicken breasts (raw)
Vegetables
  • 3 cup broccoli florets, cut small
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
Broth and soups
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Use 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 slow cooker

Method
 

Build the soup base
  1. Place the raw chicken in the slow cooker and add the carrots, celery, onion, garlic, chicken broth, cream of chicken soup, cream of celery soup, garlic powder, and onion powder.
  2. Cover and cook on Low for 5-6 hours (or High for 3 hours) until the chicken is tender.
Shred and finish with noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the slow cooker.
  2. Add the broccoli and egg noodles, then cook on High for 25-30 minutes until the noodles are tender and the broccoli is bright green.
Make it creamy
  1. Stir in the shredded cheddar and sour cream until melted and smooth, keeping the soup hot but not boiling hard.
  2. Season with salt and pepper to taste, then serve while the noodles are still springy.

Notes

For the creamiest texture, shred the chicken while it’s still warm so it blends back into the broth easily. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because egg noodles can soften and cheddar/sour cream can change texture. Dairy-light swap: replace sour cream with plain Greek yogurt for a similar tang and creaminess.