I finally found a recipe that we love! To use up the leftover turkey from Thanksgiving. If you want a soup on the table quickly cook in soup pot or if you want, put it in a 4 1/2 to 6 quart slow cooker after step one.
In a large soup pot, heat oil over medium-high heat; saute onion, carrots, celery, mushrooms, garlic, salt, pepper, thyme and bay leaf until vegetables are softened, about 8 minutes. Add broth and turkey (or chicken). Stir to combine.
Cover and cook on low for at least 30 minutes. If using turkey add peas (if using chicken add green beans). Cover and cook on medium for about 10 minutes. Discard bay leaf.
(If desired you can make-ahead, at this point, Let cool for 30 minutes. Refrigerate in airtight containers until cold. Refrigerate for up to 3 days or freeze for up to 1 month.)
Meanwhile, in saucepan of boiling salted water, cook noodles until tender but firm. Drain and add to soup along with parsley.