Ingredients

• ½ cup chopped yellow onion
• 2 garlic cloves, minced
• 2 celery ribs, sliced
• 1 Tbsp olive oil
• 1 (32 oz) carton chicken broth or equivalent water and bouillon cubes
• 2 1/2 cups water
• 1/2 cup shredded and diced carrots (my family likes them small in soup)
• 3 cups chopped cooked turkey (this is great for leftover turkey)
• 1 tsp chicken bouillon granules  
• 1/2 tsp pepper
• 1 (12 oz) pkg approximately of homestyle egg noodles or other desired noodles (I normally just eye ball it on how much)
• 2 (1 oz) packages of instant turkey gravy mix
• 1/2 cup cold water

Directions

• In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
• Then pour in the broth, water, carrots and to a boil. 
• Reduce heat: add turkey, bouillon, pepper and noodles. 
• Cover and simmer for 30 minutes or until noodles and veggies are tender. 
• Combine gravy mixes and cold water until smooth; stir into soup. 
• Bring to boil; cook and stir until thickened.