Add the vegetables to a large stock pot along with the olive oil and salt. Sauté for about 5 minutes, until the vegetables are tender and fragrant.
Add the broth, bay leaves, and turkey. Bring everything to a boil.
Reduce the heat, and simmer for about 20 minutes.
Remove bay leaves. Add fresh parsley and lemon juice, and salt and pepper to taste.
Add noodles or pasta, if desired. Cook until they are al dente.
RECIPE TIPS
This recipe also works to make The BEST Chicken Soup.
Thicken soup with cornstarch. 4-8 tablespoons of cornstarch + 4-8 tablespoons of water. The more you use, the thicker the soup will be.
Thicken soup with a roux. 2-3 tablespoons of butter + 2-3 tablespoons of flour. Combine in a skillet, brown, and add liquid to create a smooth paste. Add the roux to the soup and bring toa boil to thicken.