Start by heating the olive oil in a large stockpot over medium heat.

Saute the carrots, celery, onions, and garlic until softened - about 5 minutes, stirring frequently.

Add the thyme, salt, and pepper to taste and cook one additional minute.

Add the broth to the pot along with the diced turkey meat.  Bring to a boil, then reduce to a simmer.  Add the bouillon while the broth is boiling.  Cook the soup for about 20 minutes on medium heat until the vegetables are soft and tender.

Add the noodles to the soup and cook for about 10 minutes longer until the noodles are soft.  Stir once, carefully so as not to break apart the noodles.

Taste for seasoning, and add salt or pepper as needed.

Serve with crusty homemade bread or crackers.