Recently our family has been hit with the stomach flu.. such a bummer! If you’re like us & super health conscious, or you’re just looking to switch up your hearty dinner for something a little easier on the body, you have to try this recipe! It’s a twist on your standard chicken noodle soup, with much more flavor if you ask me 
I made this with all organic vegetables, brown rice pasta & get this- the chicken broth is from the chicken itself! Who would have thought you could get so much flavor and nutrients just by taking a little time & cooking from scratch with whole ingredients. Makes for a much better product if you ask me, & the hubs LOVED it! Enjoy!
Cheers xoxo, Kris
Ingredients:
Meat:
1 Whole Rotisserie chicken
Produce:
3 Carrots or 12 mini carrots
4 Celery ribs
1/2 cup Flat-leaf Italian parsley, fresh
5 Garlic cloves
2 Red bell peppers
1 Russet potatoes, medium
2 14.5 oz cans Diced Tomatoes w/ Italian herbs
1 Yellow onion
Pasta & Grains
1 pound Brown rice macaroni pasta
Baking & Spices
1 teaspoon Pink Himalayan salt
1 teaspoon Ground pepper
1 teaspoon Cayenne pepper
Prep time: 25 minutes
Cook time: 2 1/2 hours
Directions:
In a large soup pot add the diced onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juices. Add the whole chicken followed by enough cold water to cover everything by 1 inch. Over high heat bring to a boil. Then add fresh chopped parsley, garlic, & 1 tablespoon of salt and pepper.
Reduce the heat to medium-low, cover partially with a lid. Let it simmer for 2 hours, or until chicken is falling off the bone. Remove chicken and let it cool, for 30 minutes or until cool to the touch. Reduce heat to low and let the soup continue to simmer.
Remove all the meat from the chicken and shred the chicken into large pieces. Discard the skin and bones. I use a fork to shred the chicken.
In a medium sauce pan cook pasta as directed on box. Drain well and set aside in a bowl.
Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good. Add the shredded chicken and noodles to the pot.
I added 2 teaspoons cayenne pepper for a little kick. Serve with shredded parmesan cheese & sliced Italian bread for dipping.. Wa-la
The Brunching Mama 