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Add turkey, onions, garlic, and parsley stems to a large pot. Cover with 10–12 cups of water. Season generously with Momofuku Savory Seasoned Salt and the 2 Soy & Scallion Noodle sauce packets. Bring to a boil. Cover, reduce heat to medium low, and cook for 2 hours.
Uncover, remove turkey and strain the stock, discarding the cooked vegetables. Pick the meat from turkey and season with a pinch of Momofuku Savory Salt while it is still hot. Set aside.
Return broth to the pot and add 2 cups of vegetables. (We used butternut squash and mushrooms, but you can easily sub in whatever you have on hand.) Bring to a boil and cook until the vegetables are cooked through. Add chicken, Momofuku Noodles, dried scallion packets, and greens. Cook for 1 minute, then remove from heat. (The noodles will continue to cook in the broth.)