In a large pot, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Add the Broth and Seasonings:
Pour in the chicken or turkey broth. Add the dried thyme, oregano, and bay leaves. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Cook the Noodles:
Add the egg noodles to the pot and cook according to the package instructions, usually about 6-8 minutes, until al dente.
Add the Turkey:
Stir in the cooked turkey and continue to simmer until the turkey is heated through, about 5 minutes.
Finish and Serve:
Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with chopped fresh parsley.
