Leftover Turkey Noodle Soup

Sauté: Bring a large dutch oven to medium-high heat. Swirl with 1-2 tablespoons extra virgin olive oil to coat the bottom of the pan. Add 1 tablespoon 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 kosher salt and ground black pepper. Add celery and carrots. Sauté those as well for approximately 3-4 minutes.
Simmer: Pour 8 cups turkey broth in the hot pot and add 4 cups turkey and 1 tablespoon fresh 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 5 cups uncooked 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.