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Amish Broccoli Chicken Noodle Slow Cooker Soup

Amish broccoli chicken noodle slow cooker soup made with tender shredded chicken, bright-green broccoli, and egg noodles in a creamy golden farmhouse broth. Cook it low for 6 hours so the flavors meld, then finish on High just until the noodles are tender and the soup turns silky.
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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
  • 1.5 lb chicken breasts (raw)
Vegetables
  • 3 cup broccoli florets, cut small
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 3 garlic, minced
Broth and Cream Soup Base
  • 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
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)
  • 1 salt and pepper to taste

Equipment

  • 1 crock pot

Method
 

Slow cook the chicken base
  1. Place the raw chicken breasts in the crock pot. 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. Visual cue: the chicken should easily pull apart with a fork.
  3. Remove the chicken and shred it, then return the shredded chicken to the pot. Visual cue: the soup base should look thick and creamy with vegetables distributed.
Add broccoli and noodles
  1. Add the broccoli florets and the egg noodles to the crock pot. Make sure the noodles are mostly submerged in the liquid.
  2. Cook on High for 25-30 minutes until the noodles are tender and the broccoli is bright green. Visual cue: broccoli should stay vivid green and the noodles should be fully cooked.
Finish and season
  1. Stir in the shredded cheddar and sour cream until melted and smooth. Visual cue: the broth should turn uniformly creamy without cheese streaks.
  2. Season with salt and pepper to taste. Visual cue: taste and adjust until the flavor pops while still tasting creamy.

Notes

Pro tip: keep broccoli on a High finish so it stays bright green and doesn’t overcook. Store leftovers in the fridge up to 3-4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Freezing is not ideal because noodles may soften further, but if you freeze, expect a softer texture. For a dairy-reduced option, use lactose-free sour cream and reduced-fat cheddar.