Melt the butter and olive oil over medium-low heat in a large Dutch oven/soup pot. Once melted, increase heat to medium-high and add onions, carrots, and celery; sauté until the onions are softened, about 5-7 minutes. Add the garlic and sauté for 30 seconds.
Add the chicken broth, bouillon, spices, and bay leaves. Cover the soup to bring to a simmer, then displace the lid so it partially covers the pot, with about a one-inch opening. Simmer over medium-low for approximately 15 minutes until the carrots are tender, stirring occasionally.
Add the noodles to the soup and bring to a vigorous simmer. Cook uncovered until al dente, approximately 5 minutes.
Stir in the shredded turkey, and heat through for 1-2 minutes. Taste and season with additional salt and pepper if desired (if the soup is missing something, it's probably salt). Stir in additional broth for a less chunky soup. Serve immediately.
