Cut onions, carrots and celery.
Add oil to dutch oven or large soup pan and heat.
Add onions and cook until tender, about 3-4 minutes.
Add carrots and celery and continue cooking 2-3 minutes.
Add seasonings and bay leaf and cook about 1 minute.
Stir in the turkey and stock.
Cover and bring to boil, boil 5 minutes.
Reduce heat and simmer for 15-20 minutes.
Increase heat and bring back to boil.
Add noodles and cook according to package directions.
While noodles are cooking, chop parsley, if adding.
Store leftovers in refrigerator.