marilynpeight
This recipe for cheesy chicken soup originates from one of my Mom’s old order Amish cookbooks. This recipe has been adapted for the crockpot and is a super easy prep-ahead soup that is loaded with veggies and chicken in a creamy, cheesy soup base. Despite popular opinion, the old order Amish from the Lancaster Amish community do use cream of soups and Velveeta cheese on occasion. Even though this soup takes cream of soup shortcuts, it is a delicious and hearty soup that makes a cold day even more bearable! For more slow cooker soups and stew recipes be sure to scroll below the recipe card to grab a few more family favorites!
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Amish Cheesy Chicken Soup (slow cooker)
Equipment
- Slow cooker (linked below)
- Cutting board (linked below)
- measuring cups (linked below)
- Ladle (linked below)
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. cream of chicken soups *see note.
- 2 1/2 -3 cups chicken broth *see note
- 1 1/2 cups frozen peas (optional)
- 12 oz. velveeta cheese
- salt and pepper to taste
Instructions
- Place the chicken breast on the bottom of a 6-7 quart slow cooker, then dump in the vegetables around the chicken breast. Season the chicken breast with salt and pepper, then add the chicken bouillon cubes.
- Dump the cream of chicken soups and chicken broth into the slow cooker, spreading over the potatoes to ensure they are covered in liquid. Cover the crockpot and cook the soup on low for 4-6 hours or on high for 3-4 hours until the veggies are softened and the chicken breast is fully cooked through (165 Fahrenheit).
- During the last hour of slow cooking, add the frozen peas and cubed Velveeta cheese to the slow cooker. Once the chicken breast is cooked through, remove from the crockpot and shred with a fork. Return the shredded chicken breast to the crockpot and stir the soup to dissolve the Velveeta into the soup.
- Once the Velveeta has melted into the soup and the peas are cooked through, additional salt and pepper can be added to taste if needed. Allow the soup to cool slightly, then enjoy!
Notes
Equipment needed for this Amish chicken cheese soup:
- Slow cooker A 6-7 quart slow cooker is needed to make this soup. If you wish to reduce the soup to a half of the amount, you can use a 3-4 quart slow cooker instead.
- Cutting board A cutting board is useful for dicing and chopping all those veggies listed in this chicken cheese soup. You can also use a cutting board for placing the chicken breast onto for shredding.
- Measuring cups Measuring cups are needed to ensure the veggies and chicken broth are accurately measured before they are added to the soup.
- Soup Ladle A soup ladle is useful for ladling out the soup into bowls. If you do not have a soup ladle, a large spoon can also be used.
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Other Family favorite slow cooker soups:
- Classic beef stew
- Crack chicken soup
- Amish golden stew
- Amish meatball and potato soup
- The best Cheeseburger soup
- Chicken taco soup
- Hearty homemade chili
Ingredients needed for this chicken cheese soup: potatoes, corn, cream of chicken soup, chicken broth, Velveeta, peas, chicken breast, celery, chicken bouillon cubes, carrots, diced onions and salt & pepper (not shown).
Can some of the veggies be omitted from this Amish chicken cheese soup?
I love how all the veggies play a part in the flavor of this chicken cheese soup, but if you don’t have a veggie or two on hand that is listed in the recipe card it can be omitted. If you don’t care for the taste of one of the veggies listed, it can be left out of the soup as well.
Step 1: Place the chicken breast on the bottom of a 6-7 quart slow cooker, then dump in the vegetables around the chicken breast. Season the chicken breast with salt and pepper, then add the chicken bouillon cubes.
Step 2: Dump the cream of chicken soups and chicken broth into the slow cooker, spreading over the potatoes to ensure they are covered in liquid. Cover the crockpot and cook the soup on low for 4-6 hours or on high for 3-4 hours.
How can I tell if the soup is done slow cooking?
The best way to tell if the soup is done slow cooking and ready to enjoy is if the veggies have softened and the chicken breast is cooked through (be sure to check the breast with a meat thermometer to see if it reaches 165 degrees Fahrenheit or more). If adding peas, you will want to give them time to slow cook as well.
Step 3: During the last hour of slow cooking, add the frozen peas and cubed Velveeta cheese to the slow cooker. Once the chicken breast is cooked through, remove from the crockpot and shred with a fork. Return the shredded chicken breast to the crockpot and stir the soup to dissolve the Velveeta into the soup.
Step 4: Once the Velveeta has melted into the soup and the peas are cooked through, additional salt and pepper can be added if needed. Allow the soup to cool slightly, then enjoy!
Storage options for this Amish chicken cheese soup:
This chicken cheese soup freezes well and can be frozen in an airtight container for up to 3 months. Leftovers can also be refrigerated, in an airtight container or tightly covered, for up to 5 days.
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