chicken noodle soup

Put four frozen chicken breasts in a crock pot and cover with chicken broth. Add some onions, basil, garlic, and salt for season. Cook on high for 2 hours until the chicken shreds. Add some cut up carrots, celery, and squash. Cook until the vegetables are almost tender. Add noodles and at this time add some extra water if there is not enough left in the crock pot to make the noodles tender. Right before serving add a large can of cream of chicken soup and stir.

The salad is romaine lettuce with purple onions sliced, italian peppers, tomatoes, olives, croutons and Olive Garden Italian dressing.