1-First, bring a large pot of generously salted water to a boil. In a separate large bowl, combine the sliced carrots, sliced celery, and diced yellow onion to get everything ready.

2-Second, in a large pot over medium-high heat, heat the olive oil and unsalted butter until melted. Add the carrot-celery mixture, kosher salt, and black pepper, then cook while stirring occasionally until the vegetables begin to soften, about 5 minutes.

3-Third, add the minced garlic and fresh thyme sprigs, and cook until fragrant, about 1 minute. Pour in the turkey or chicken broth and bring to a boil, then reduce the heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes.

4-Fourth, meanwhile, cook the dried wide egg noodles in the boiling salted water until al dente, 5 to 8 minutes, then drain. Add the drained noodles to the soup pot and stir in the shredded cooked turkey.

5-Fifth, remove and discard the thyme sprigs. Turn off the heat and serve garnished with the chopped fresh parsley or dill. The whole process takes about 10 minutes to prep and 20 to 25 minutes to cook, serving 6 to 8 people.