Slow Cooker Amish Chilly Day Soup

Slow Cooker Amish Chilly Day Soup

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Our #NationalSlowCookerMonth event continues! And I’ve got for you probably the easiest, cheapest Crockpot meal ever! 10 ingredients that you probably have in the house already, 2 hours and dinner’s on the table. And this recipe for Amish Chilly Day Soup is one of the most comforting meals ever!

Thank you to Banza Pasta for sponsoring this recipe. All opinions are my own. 

As a child, we did a family vacation to Amish country near Lancaster, Pennsylvania. We stayed at a Bed & Breakfast that was also a working farm, complete with horses and chickens. Every day the mom would make us homemade meals that created lasting memories to this day. I still remember the baked oatmeal and blueberry buckle cakes she made. I also remember the soups and homemade breads! This recipe for Chilly Day Soup is a very popular recipe in Amish families. I just did some minor tweaking to make this slow cooker ready and added some additional flavoring with chicken broth. The traditional recipe is actually vegetarian. Though I think I would add cut up chicken breasts next time for some added protein and texture. Either way, it’s totally delicious!

Amish Chilly Day Soup

Slow Cooker Amish Chilly Day Soup

Note: I have come to find out that gluten free pasta does NOT hold up to slow cooking. It’s just too delicate. So, unfortunately, you’ll need to add the pasta in during the last 15-20 minutes of cooking. Or cook it separately and stir it in once you’re ready to eat. But that adds another pot and a separate step. Which kind of defeats the purpose of a slow cooker, don’t you think? 

Don’t forget to check out some more delicious slow cooker recipes from my fellow bloggers below! And enter the giveaway to win some yummy treats!

Slow Cooker Amish Chilly Day Soup

Servings 4


  • 1 quart potatoes peeled and diced
  • 1 large carrot sliced
  • 1 large onion diced
  • 2 tbsp rice uncooked
  • 3-4 cups chicken stock
  • 1/2 cup Banza gluten free pasta I used wagon wheels
  • 1 cup milk I used cashew milk
  • salt and pepper, to taste
  • chopped fresh parsley optional


  1. Plug in slow cooker and set to high.

  2. Chop potatoes, carrots, and onions. Add to slow cooker.

  3. Add rice to slow cooker and top with chicken stock.

  4. Cook over high for 2 hours (or low for 3 hours).

  5. During the last 15-20 minutes, add pasta to soup and stir to combine.

  6. Lastly, add milk, salt and pepper to pot. Stir to combine. Top with fresh parsley, if desired. Serve hot.

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