In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the squash and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
Add the cooked turkey to the pot and stir to combine. Add the turkey stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.
Season with salt and pepper to taste.
Serve immediately or transfer to airtight containers and freeze for up to 3 months.
Turkey Noodle Soup can be made up to 3 days in advance. Store in an airtight container in the refrigerator and reheat before serving.You can also freeze the soup in a freezer safe container for up to 3 months.