It is important to use egg noodles rather than pasta, especially if you plan on reheating the soup, since the egg noodles will not break down.
Weeknight Turkey Noodle Soup
2 cups cooked turkey (or chicken)
2 quarts (8 cups) turkey or chicken stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups egg noodles
1/4 cup chopped fresh parsley (optional)
Bring the stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked.
Add the cooked meat and parsley and heat through. Season to taste and serve hot.