Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. This step builds a great flavor base for the soup.

Stir in the minced garlic, dried thyme, and rosemary. Cook for another minute, allowing the garlic to release its aroma. Be careful not to burn it!

Add the turkey or chicken broth to the pot, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let the soup cook for about 10-15 minutes. This gives the flavors time to meld together.

Add the egg noodles to the pot and cook according to the package instructions, usually around 8-10 minutes or until the noodles are tender. Stir occasionally to prevent the noodles from sticking together.

Once the noodles are cooked, stir in the shredded turkey. Allow it to heat through for about 2-3 minutes, making sure the turkey is well incorporated into the soup.

Taste the soup and adjust the seasoning with salt and pepper as needed. If you like a bit more flavor, you can also add a pinch of additional thyme or rosemary.

Ladle the soup into bowls and serve hot. It’s perfect as is, but you can always add a sprinkle of fresh parsley or a squeeze of lemon for an extra burst of freshness.