Turkey Vegetable Tortilla Dumplings
|Boneless turkey breast||1 Pound, skinned and cut into 1-inch-thick slices|
|Canned low sodium chicken broth||2 Cup (32 tbs) (Undiluted)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
|Dried whole rosemary||1⁄4 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|8 inch flour tortillas||2 , cut into 1 1/2 inch pieces|
Combine first 10 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer, uncovered, over medium heat 45 minutes.
Remove turkey with a slotted spoon; keep broth mixture at a simmer.
Shred turkey; return turkey to broth mixture.
Combine cornstarch and milk; stir until smooth.
Add to broth mixture; cook, stirring constantly, until broth mixture is thickened and bubbly.
Reduce heat to low, and add tortilla pieces; simmer, uncovered, 10 minutes.
Remove and discard bay leaf.