Turkey Noodle Soup

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  • 3 cups water
  • 3 (14.5 ounce) cans chicken broth
  • 1 3/4 cups sliced carrots
  • 1/2 cup chopped onion
  • 2 celery ribs, sliced
  • 1 (12 ounce) package dry egg noodles
  • 3 cups chopped cooked turkey
  • 1 (10 ounce) package frozen peas
  • 2 (1 ounce) packages instant chicken gravy mix
  • 1/2 cup cold water
  1. 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. Simmer, uncovered for 20 minutes.
  2. Cook noodles according to package directions. 
  3. Stir in turkey, peas and noodles. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

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