Step 1

Bring a large pot of generously salted water to a boil. Combine 2 cups sliced carrots, 2 cups sliced celery, and 1 cup diced yellow onion in a large bowl.

Step 2

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large Dutch oven or other heavy-bottomed pot over medium-high heat until the butter is melted. Add the carrot-celery mixture, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until starting to soften, about 5 minutes.

Step 3

Add 2 cloves minced garlic and 4 fresh thyme sprigs. Cook, stirring often, until fragrant, about 1 minute. Add 8 cups turkey or chicken stock and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes. Meanwhile, add 12 ounces dried wide egg noodles to the pot of boiling water and cook according to package instructions until al dente, 5 to 8 minutes. Drain the noodles and add them to the soup.

Step 4

Remove and discard the thyme sprigs from the soup. Add 4 cups shredded, cooked turkey meat, stir to combine, and turn off the heat. Serve the soup garnished with chopped fresh parsley or dill.