In a large pot or dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, turkey and thyme. Bring to simmer and cook until vegetables are tender, about 15 minutes.
Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.