Chicken Tortellini Soup

​2 cans (14 ounces each) chicken broth
2 cups water
12 ounces boneless skinless chicken breasts, cut into bite-sized chunks
1 ½ cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 ribs celery, thinly sliced
1 teaspoon basil
½ teaspoon garlic salt
½ teaspoon oregano
½ teaspoon pepper
 
1.  In a large saucepan or Dutch oven, bring broth and water to a boil; add chicken.  Reduce heat; cook for 10 minutes.
 
2.  Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. 
 
Added June 2020