Melt the butter in a large soup pot over medium-high heat. Add the onion and celery and sauté for 5-7 minutes.
Add the garlic to the pot and cook for about 30 seconds.
Add the broth, water, turkey, Italian seasoning, and carrots to the pot. Increase the heat to high and bring to a boil.
Add the egg noodles and reduce the heat so the soup is gently boiling. Cook for about 10 minutes or until the noodles and carrots are done. Stir in the parsley before serving. Season with salt & pepper as needed.
If you don't cut the carrots fairly small or you're using larger carrots, I suggest giving them a head start prior to adding in the egg noodles.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.