Ingredients
2 cans (14-1/2 ounces each) chicken broth3 cups water1-3/4 cups sliced carrots1/2 cup chopped onion2 celery ribs, sliced1 package (12 ounces) frozen egg noodles3 cups chopped cooked turkey1 package (10 ounces) frozen peas2 envelopes chicken gravy mix1/2 cup cold water
Preparation
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.
