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Turkey or Chicken Noodle Soup

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

In a large saucepan, bring the broth, water, carrots and celery to a boil. Reduce heat; cover and simmer for 4-6 min. or until veggies are crisp-tender. Add the noodles. Simmer uncovered for 20 min or until the noodles are tender. Stir in the meat and peas. Combine the gravy mixes and cold water until smooth, stir into the soup. Bring to a boil; cook and stir for 2 min. or until thickened.

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