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Amish Broccoli Chicken Noodle Slow Cooker Soup

Slow cooker broccoli chicken noodle soup combines tender shredded chicken, wide egg noodles, and fork-tender broccoli in a creamy broth. The slow cooker builds flavor before the noodles and broccoli cook until just tender.
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Prep Time 15 minutes
Cook Time 6 hours 35 minutes
Total Time 6 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs boneless, skinless, thawed
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced 1/4 inch thick
  • 2 celery ribs, sliced
  • 2 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • 8 oz wide egg noodles
  • 4 cups broccoli florets small
  • 1 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the chicken, onion, carrots, celery, garlic, broth, salt, pepper, thyme, and bay leaves in a 6-quart slow cooker.
  2. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches 165°F at the thickest part.
  3. Transfer the chicken to a cutting board.
  4. Discard the bay leaves.
  5. Shred the chicken and return it to the slow cooker.
  6. Stir in the egg noodles.
  7. Cook on HIGH for 10 minutes.
  8. Stir in the broccoli.
  9. Cook for 10–20 minutes more, until the noodles are tender and the broccoli is fork-tender.
  10. Stir in the heavy cream.
  11. Cook on HIGH for 5 minutes, until hot.

Notes

For the best noodle texture, serve once the noodles are tender and avoid holding the soup on heat. Refrigerate leftovers for 3–4 days; freezing is not recommended because the noodles and cream can change texture. Half-and-half can replace the heavy cream for a lighter soup.