Turkey Noodle Soup

2 cans (14-1/2 ounces each) chicken broth
3 cups water
1-3/4 cups sliced carrots
1/2 cup chopped onion
2 celery ribs, sliced
1 package (12 ounces) frozen egg noodles
3 cups chopped cooked turkey
1 package (10 ounces) frozen peas
2 envelopes chicken gravy mix
1/2 cup cold water

In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered for 20 minutes or until noodles are tender.

Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 7 servings.