This cheesy Amish chicken soup comes from an old-order Amish cookbook and has been adapted for the slow cooker. It’s an easy, make-ahead meal loaded with vegetables, chicken, and a creamy cheese base. While some recipes take shortcuts with canned cream soups and processed cheese, this version is comforting and hearty—perfect for chilly days.
Amish Cheesy Chicken Soup (Slow Cooker)
marilynpeight
20 mins
5 hrs
Soup
Amish
8
Equipment
- Slow cooker (6–7 quart recommended)
- Cutting board
- Measuring cups
- Ladle
Ingredients
- 1 1/2 pounds chicken breast (or 1 large breast)
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup thinly sliced carrots
- 3 cups cubed potatoes
- 1 1/2 cups whole corn kernels (or 15.25 oz.)
- 2 chicken bouillon cubes
- 2 (10.5 oz) cans cream of chicken soup
- 2 1/2–3 cups chicken broth
- 1 1/2 cups frozen peas (optional)
- 12 oz Velveeta cheese, cubed
- Salt and pepper to taste
Instructions
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Place the chicken breast on the bottom of a 6–7 quart slow cooker. Arrange the diced onion, celery, carrots, potatoes, and corn around the chicken. Season the chicken with salt and pepper and add the chicken bouillon cubes.
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Pour the cream of chicken soups and chicken broth into the slow cooker, spreading the liquid over the potatoes so they are covered. Cover and cook on low for 4–6 hours or on high for 3–4 hours, until vegetables are tender and chicken reaches 165°F (74°C).
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During the last hour of cooking, add the frozen peas and cubed Velveeta. When the chicken is cooked, remove it, shred with a fork, and return the shredded chicken to the slow cooker. Stir to melt the cheese into the broth.
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Once the Velveeta is fully melted and the peas are tender, taste and adjust salt and pepper as needed. Let the soup cool slightly before serving.
Notes
If you don’t have Velveeta, stir in 1 cup (or more to taste) of shredded cheddar until melted.
Add extra chicken broth to thin the soup if it becomes too thick after adding the cheese.
Cream of celery soup can be substituted for cream of chicken if preferred.
Amish chicken cheese soup, slow cooker soup, Amish soup, Velveeta
Equipment needed for this soup:
- Slow cooker (6–7 quart recommended; use a smaller cooker if halving the recipe)
- Cutting board for chopping vegetables and shredding chicken
- Measuring cups for accurate liquid and vegetable amounts
- Soup ladle for serving
Other family favorite slow cooker soups:
- Classic beef stew
- Crack chicken soup
- Amish golden stew
- Amish meatball and potato soup
- Cheeseburger soup
- Chicken taco soup
- Hearty homemade chili
Ingredients at a glance: potatoes, corn, cream of chicken soup, chicken broth, Velveeta (or cheddar), peas, chicken breast, celery, chicken bouillon cubes, carrots, diced onions, salt and pepper.
Can you omit vegetables?
Yes. The vegetables add depth and texture, but you can omit or substitute any item you don’t have or don’t enjoy. The soup will still be flavorful.
Step 1: Place the chicken breast in the bottom of the slow cooker and add the vegetables around it. Season with salt and pepper and add the bouillon cubes.
Step 2: Add the canned soups and chicken broth, making sure the potatoes are covered. Cook on low 4–6 hours or on high 3–4 hours until vegetables are tender and chicken is cooked through.
How to know when it’s done:
The soup is ready when the vegetables are soft and the chicken reaches 165°F (74°C). If you added peas, ensure they’re tender as well.
Step 3: During the last hour, add peas and cubed Velveeta. Remove and shred the cooked chicken, return it to the slow cooker, and stir until the cheese melts into the broth.
Step 4: When the cheese is fully incorporated and the peas are cooked, adjust seasoning to taste. Allow the soup to cool slightly, then serve.
Storage:
This soup freezes well for up to 3 months in an airtight container. Refrigerate leftovers for up to 5 days.
If you try this recipe, feel free to share a photo on Instagram by tagging the author. Thank you for reading.