Heat oil in large Dutch oven over medium heat. Add carrots, celery and onion and cook 6 to 8 minutes or until vegetables are softened, stirring occasionally.
Add garlic, bay leaves, thyme, salt and pepper. Cook 1 minute, stirring constantly.
Stir in broth and water. Heat to boiling over medium heat.
When soup is boiling, stir in noodles and cook 10 minutes, stirring occasionally.
Reduce heat to medium-low and stir in turkey. Cook 5 minutes or until turkey is warmed through and noodles are tender, stirring occasionally.
Serve soup garnished with parsley, if desired.
Notes
If you have a turkey carcass on hand, make homemade turkey brothto give this soup an extra layer of homemade flavor.
Taste and adjust seasonings at the end. Depending on what brand of broth or stock you use, your soup may need more salt. Taste and adjust according to your preference.
Experiment with different vegetables. Feel free to add leeks, parsnips or even a handful of spinach!
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.