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Turkey 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 chopped cooked turkey
1 pkg (10 oz) frozen peas
2 envelopes chicken gravy mix
1/2 cup cold water

In a large saucepan, bring the broth, 3 cups water , carrots and celery to boil. Reduce heat and simmer for 4-6 minutes or until vegetables are crisp tender. Add noodles, and simmer uncovered for 20 minutes or till noodles are tender. Stir in turkey and peas. Combine gravy mix and cold water until smooth and stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened.

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