Ingredients:

1 whole chicken

1 32oz box organic chicken broth (if you want it to be gluten free, just check the label and make sure there's no wheat in the ingrediants)

diced carrots, celery, onion, etc (you can be creative with the veggies)

salt and pepper to taste

Brown Rice Pasta of your choice (I like fusilli, but any shape will do)

Directions:

Take the chicken and the broth and place in a crock pot until chicken is thoroughly cooked through and very tender (about 8 hours on low or about 4-5 hours on high).

Pull the chicken from the bone and discard all bones, skin and other parts.

Add the chicken back into the pot and add the vegetables. Let sit in the crock pot until veggies are tender (about 2-3 hours on low and 1-2 hours on high).

When you are almost ready to eat, cook the pasta according to the package directions, serve and enjoy. I wouldn't mix everything together all at once, rather store the pasta separately because rice pasta tends to get mushy when left in liquid for a long period of time.

Tip: If you want to save calories and fat, complete steps 1 and 2 the day before, return to the pot and make sure the broth is covering the chicken. Refrigerate overnight and then pull off the congealed fat the next morning.

Final Product: