In a large Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Allow the fat to melt and shimmer, which should take about 1-2 minutes.

Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks to the pot, along with a pinch of salt. Cook these vegetables for about 5 minutes, stirring occasionally, until they begin to soften and the onion turns translucent.

Stir in 2 minced garlic cloves and sauté for an additional minute until fragrant.

Pour in 4 cups of turkey broth along with 2 cups of water. Toss in 1 bay leaf and 1 tablespoon of fresh thyme, then bring everything to a gentle simmer over medium heat.

Add 2 cups of egg noodles to the simmering broth, followed by 2 cups of shredded cooked turkey and freshly ground black pepper to taste. Allow the mixture to simmer for about 7 minutes.

Once the noodles are cooked, remove the bay leaf from the pot and taste your soup. Adjust the seasoning if necessary with more salt or pepper. Stir in 1/4 cup of freshly chopped parsley just before serving.