In Dutch oven or large saucepan, combine chicken broth, water, carrot, celery, onion, marjoram, bay leaf and pepper. Bring to boiling. Reduce heat; cover and simmer 10 minutes.
Increase heat to medium-high; return to boiling. Add turkey, noodles and parsley, if desired. Return to boiling. Reduce heat to medium. Cook, loosely covered, 15 to 20 minutes or until noodles are tender. Remove and discard bay leaf.
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