Sauté vegetables
In a large stock pot over medium heat, melt the butter. Once it’s hot and melted, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables soften and edges begin to brown lightly (about 3 to 4 minutes).

Add garlic
Add the minced garlic and sauté for 30 seconds, just until it becomes aromatic.

Make the roux & season
Sprinkle the flour and poultry seasoning over the vegetables. Stir well to coat the veggies and form a paste. Let it cook for approximately 1 minute to eliminate any raw flour flavor.

Add liquids & noodles
Gradually pour in the chicken broth, stirring constantly to avoid lumps and to scrape up any browned bits from the bottom of the pot (this is deglazing). Add the half & half and egg noodles.

Simmer
Bring the soup to a gentle simmer. Cover, reduce heat to low, and cook just until the noodles are al dente (follow the timing on the pasta package).

Add turkey
Stir in the cubed, cooked turkey (or chicken) until heated through.

Adjust thickness & seasoning
If the soup seems thin, let it rest off heat for 5 minutes—the noodles and residual heat will help thicken it. Taste and season with salt and pepper as needed.

Serve warm
Ladle into bowls, garnish if desired (fresh parsley, chives, or a sprinkle of black pepper), and enjoy.