Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another 1-2 minutes, letting the garlic become aromatic but not burnt.
Carefully pour the 8 cups of chicken broth into the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
Add the shredded turkey to the simmering broth, stirring to combine. Then, add the egg noodles directly into the pot. Cook according to package directions, usually about 7-8 minutes, or until noodles are tender but still firm.
Taste your soup and season with salt and pepper as needed. When the noodles are perfectly cooked, remove the pot from the heat.
Ladle the soup into bowls and sprinkle generously with freshly chopped parsley. Serve hot and enjoy the comforting flavors.
