Chicken Tortellini Soup

2 cans (14 1/2 ounces each) chicken broth
2 cups water
1 1/2 cups frozen mixed vegetables
3 boneless skinless chicken breast halves, cut into 1-inch cubes
1 packages (8-9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp pepper

In a 3-quart saucepan, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve with breadsticks, french bread, rolls, or salad. Makes 8 servings