This recipe is a favorite of mine. It is easy and versatile. You can use croissants or noodles. As far as the meat, I alternate with organic chicken, and leftover turkey from the holidays!! I freeze our leftover turkey from the holidays and add it to this dish!

** I eat gluten-free due to having Celiac Disease; all my recipes can be made with regular flour foods.

If shopping at Walmart, here’s my shopping list!

[ ] 2 packages of Schar GF croissant rolls OR 2 boxes of Jovial organic GF Fusilli pasta

[ ] 1.70 lbs. Perdue Harvestland, Organic, Fresh Boneless Chicken Breast

[ ] 2-Great Value Organic Chicken Broth, 32 oz. Cartons

[ ] Organic fresh whole baby carrots

[ ] Organic, frozen mixed bag of veggies 10 oz. *** if you want more veggies

[ ] 1 fresh lemon

[ ] Organic celery stalks

[ ] 1 small onion

[ ] Garlic powder

[ ] Onion powder

[ ] Sage rub, dried

[ ] Salt

[ ] Pepper

[ ] Butter

Ingredients

1.2 pounds organic chicken breast, cut up in one inch cubes

45oz organic vegetable broth (1, 32oz and half of another is what I used) or 2, 32oz would be fine!

2 tablespoons olive oil, for cooking

1 small onion, diced

1 cup Organic fresh whole baby carrots, cut in half, or add whole

2 Organic celery stalks, chopped

1 tablespoon garlic powder

1 tablespoon Sage rub

1 teaspoon celery salt

1 teaspoon salt

1 teaspoon pepper

1 bag of frozen vegetables

2 packages of Schar GF croissant rolls OR 2 boxes of Jovial organic GF Fusilli pasta

Instructions

I used my Instant Pot. Or you can cook it over the stove!

1. Add olive oil, broth, chicken, and cook until done, about 20 minutes, internal temperature 165 degrees.

2. Add chopped onion, sauté 5 minutes.

3. Add vegetables, cook for 10 minutes.

4. While vegetables are cooking, defrost the croissants, two rolls at a time per direction on the box. OR cook noodles per the instructions on the box.

5. Spread rolls out on a cutting board, slice into 1-inch squares with a pizza cutter.

6. When chicken is done, strain as much chicken and vegetables as possible into a medium-sized bowl, shred if desired- I kept mine in cubes and cut them smaller.

7. Add croissant squares to the broth for 10 minutes. I set my Instant Pot back to sauté to bring to a boil. Stir the first few minutes. Or if you used noodles, add cooked noodles and let them simmer in the broth for a five minutes.

8. Once done, add chicken and vegetables back into the instant pot and serve.

9. If you want it even thicker, you can whisk 1 cup of cold water with 2 tablespoons of corn starch, then add to the dumpling batch and serve.