Toppings such as basilcilantro, jalapeño, green onion, chili sauce, hard boiled egg, and lime wedges
Add first 9 ingredients through chili sauce in a slow cooker. Carefully stir, cover and cook on low for 8 hours or high for 3-4 hours. Remove mushrooms and discard. Shred chicken breast with two forks into smaller pieces and stir. Set slow cooker to warm.
Cook rice noodles according to package directions in lightly salted water. Drain and rinse under cool water to stop cooking.
Place desired amount of noodles in large soup bowls. Top with desired amount of chicken and broth. Top with preferred toppings and serve immediately. See section above in post for storage and serving tips.
Noodles are best fresh. Cook desired amount for meal, then cook more for leftovers.
Add toppings at end to prepared bowls, not the entire soup, to keep them crisp and fresh. Add new toppings to leftovers.
Store the chicken and broth base sealed in fridge for 3-4 days. Freeze smaller batches for longer storage and easy meals.