Heat the olive oil in a large pot over medium heat. When the oil is hot, add the onion, carrots, and celery. Cook the vegetables gently for 3 minutes, stir frequently.

Add the garlic, Italian seasoning, salt, and pepper to the pot and cook for 1 minute, stirring often.

Add the butter to the vegetables. When it melts, add the flour and stir well until it’s incorporated. Cook the mixture for 1-2 minutes. Stir almost constantly.

Slowly add in the chicken broth. Stir constantly until the ingredients are combined and the flour mixture is dissolved in the broth.

Raise the heat to medium-high add the turkey and bring the broth to a boil.

Lower the heat to medium-low, cover the pot and cook the soup for 15-20 minutes. Stir the soup occasionally and keep it at a simmer; if it starts boiling too vigorously lower the heat a bit.

While the soup simmers cook the egg noodles.

Cook the egg noodles to package directions in a separate pot. Use the lowest recommended cooking time. Don’t overcook them. Drain the noodles well and reserve until the soup is ready

Add the cooked noodles to the soup and stir well. Turn off the heat, cover the pot and let the soup sit for a few minutes before serving.

Taste the soup and add salt if needed. As a reference, we did not add extra to ours.