Quick Chicken Dumplings

INGREDIENTS
1/2 cup prechopped onion
1 1/2 cups water
2 cups chopped roasted skinless, boneless chicken breast
1 (10-ounce) box frozen mixed vegetables, thawed
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch-wide strips
1 tsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1 tbsp chopped fresh parsley

DIRECTIONS
1. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.

2. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.