Step 1

Heat the oil in a Dutch Oven or stockpot over medium heat. Add the onions, celery, and carrots cooking until the onions and celery are soft. Reduce the heat to low and add the garlic, rosemary, thyme, marjoram, poultry seasoning, and black pepper. Cook for 1 minute while stirring constantly.

Step 2

Add the turkey broth (reserving 1 cup) and bring to a simmer. Add the egg noodles and cook for 5 minutes. Whisk together the flour and the reserved turkey broth. Slowly pour it into the soup while stirring.

Step 3

Add the cooked turkey and stir to combine. Cook until the noodles are soft and the soup is slightly thickened. Season with salt and pepper to taste.  If desired garnish with fresh parsley.