Restaurant Style Crock Pot Chicken Noodle Soup

• 1 chicken breast (shredded, preferably rotisserie)
• 0.5 (16 ounce) bag frozen vegetables or 2 -3 chopped carrots and celery
• 2/3 sweet onion, chopped
• 2 teaspoons dried basil
• 2 bay leaves
• 2 small capfuls cooking sherry
• 1 tablespoon margarine
• 5 teaspoons chicken bouillon (add more if you need it!) or 5 teaspoons better than bouillon (add more if you need it!)
• 5 1/2 cups water
• 4 ounces long noodles such as spaghetti or 4 ounces linguine

1. Add all ingredients to the crock pot in any order (I prefer to add the water last) except the noodles.
2. Cover and turn the crock pot setting to low while stirring ingrediets to mix them up.
3. Let simmer for about 6 hours.
4. Turn crock pot to high setting and add long noodles broken in half.
5. Let Bubble for 20-30 minutes, remove any bay leaves you may find.
6. Serve and enjoy!

chicken, frozen vegetables, sweet onion, basil, bay leaves, cooking sherry, margarine, chicken bouillon, water, long noodles

Taken from www.food.com/recipe/restaurant-style-crock-pot-chicken-noodle-soup-462232 (may not work)