In a large pot, heat the olive oil over medium-high heat. Once the oil is heated, add the carrots, celery, and spices. Cook for about 5 minutes, or until the veggies begin to soften.
Add the turkey, noodles, broth, and water. Stir to combine and bring the liquid to a boil.
Once the liquid is boiling, cover the pot and reduce the heat to a simmer. Allow the soup to simmer for 25 minutes.
Top the soul with some extra pepper and salt to taste, serve, and enjoy!
Notes
In addition to some extra salt and pepper, this soup is great topped with some fresh parsley.
You can also add some chopped spinach to this dish to add some more vitamins and minerals.
Any leftover soup is best stored in an airtight container in the fridge for up to 5 days. Reheat your leftover soup for about 1 1/2 minutes in the microwave.
You can freeze this soup for up to 3 months. Allow your soup to cool down to room temperature and transfer it to a Ziploc bag. Lay the soup flat in your freezer to take up less space. When you are ready to enjoy your soup, set it in the fridge to thaw completely and then reheat on the stovetop until hot.
This is a great fall recipe, allowing you to revitalize any leftover thanksgiving turkey.
You can replace the turkey broth with chicken broth if that is all you have. While it has a mild effect on the flavor of the soup, it still tastes delicious!