Turkey noodle soup is still everything you love about the classic with the addition of some leftover turkey. But honestly, this soup is reason enough to go out and buy yourself a Turkey Breast or two!
In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.
Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.
Add turkey and simmer until warmed through 5 minutes. Season with more salt and pepper.