In large pot melt butter add carrots, celery, and scallions medium low heat; sauté for 5 minutes. Then add chicken broth and herbs; turn up to medium high heat and cook until all vegetables are tender about 30 minutes, add chopped turkey and noodles cook another 20 minutes on medium heat, or until noodles are cooked. Remove rosemary sprig and garnish with parmesan cheese. Serve immediately.