1. Prepare Your Vegetables: Start by washing and chopping your carrots, celery, and onion into roughly 1/2-inch pieces. Uniform pieces will ensure even cooking.

2. Combine Ingredients in Slow Cooker: Place the shredded or diced cooked turkey into the slow cooker pot. Add the chopped carrots, celery, and onion over the turkey.

3. Add Liquids and Seasonings: Pour in the chicken or turkey broth. Sprinkle in the dried thyme, dried rosemary, and black pepper. Add the bay leaf to the pot. Stir everything gently to combine.

4. Set and Cook: Cover the slow cooker with its lid. Cook on the “low” setting for 6-8 hours, or on the “high” setting for 3-4 hours. The vegetables should be tender when done.

5. Introduce the Noodles: About 30 minutes before you plan to serve, remove the bay leaf from the soup. Add the wide egg noodles to the slow cooker and stir them into the hot broth.

6. Finish Cooking Noodles: Continue to cook for another 15-20 minutes, or until the noodles are tender but still have a slight bite (al dente). Avoid overcooking the noodles, as they can become mushy.

7. Taste and Adjust Seasoning: Carefully taste the soup and add salt as needed. Remember that broths can vary in sodium content, so it’s best to adjust at the end.

8. Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley for a burst of color and fresh flavor.