Prep. Preheat the oven to 375°F, line a baking sheet with aluminum foil, and set a roasting rack on top. The roasting rack is optional but allows for more even cooking.
Prepare the turkey. Rinse the turkey breast under cold water and pat it dry with paper towels.
Season the turkey. Rub the olive oil all over the turkey breast and sprinkle evenly with salt and pepper on both sides.
Roast. Place the turkey breast on the roasting rack over the baking sheet and roast in the oven for 45 minutes or until the internal temperature reaches 160˚F to 165°F.
Let it rest. Remove the turkey from the oven, cover it loosely with aluminum foil, and allow it to rest for 10 minutes.
Shred. Remove the turkey from the bone and shred it. You will only need 3 cups for this recipe so save the rest for another use.
For the soup
Sauté the veggies. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots to the pot, season with salt, pepper, and garlic powder, and sauté for 5 minutes.
Add the stock. Pour the stock into the pot and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 15 minutes.
Cook the noodles. Stir the egg noodles into the soup and simmer for 5 minutes.
Finish it off. Stir in the shredded roasted turkey and simmer for 5 minutes or until the turkey is heated through and the noodles are tender.
Season. Taste the soup and adjust the seasonings with salt and pepper to taste.
Serve. Ladle into bowls and serve.
Notes
Turkey Breast: Use bone-in turkey breast and cook it to the correct internal temperature to maintain its juiciness and flavor. If you have leftover turkey, use that instead. You'll need 3 cups of shredded turkey.
Noodles: You don't have to use wide egg noodles and can experiment with other types of pasta. You can also stir in potatoes instead of pasta. Dice up some Yukon golds and stir them in instead of the egg noodles. Simmer for 10 minutes or until just tender before adding the turkey.
Stock Flavor: If possible, use homemade chicken or turkey stock for a richer and more authentic taste.
Herbs: Add fresh herbs like rosemary, thyme, or parsley for an extra layer of flavor. Toss them in during the last few minutes of cooking to keep them vibrant and aromatic.
Spices: A dash of crushed red pepper flakes can add a nice kick if you prefer a bit of spice in your soup.
Cheese: Consider topping each serving with a sprinkle of parmesan cheese for a richer experience.
Vegetables: Feel free to add in or swap out veggies, like adding peas or swapping zucchini for carrots, to change up the flavors.
Storage: Seal leftover soup in an airtight container and store in the refrigerator for up to 4 days.