Sauté: Bring a large dutch oven to medium-high heat. Swirl with olive oil to coat the bottom of the pan. Add the garlic and move around the pan until it becomes fragrant, about 1-2 minutes. Add in onion and let cook down, about 2-3 minutes. Sprinkle with a little salt and pepper. Add celery and carrots. Sauté those as well for approximately 3-4 minutes.

Simmer: Pour the broth in the hot pot and add the turkey and parsley. Bring to a boil and then reduce to simmer. Let simmer approximately 10-15 minutes or until vegetables have reached your desired consistency. Taste and add any additional salt or pepper, as desired.

Noodles: Meanwhile, cook noodles in a separate pot according to the box instructions. Drain noodles and add into soup.

Serve: Remove from heat and serve immediately with additional parsley.