Step 1

Heat olive oil over medium heat in a 3-quart Dutch oven or stock pan. Add the chopped onions, carrots, celery, and jalapeno, and saute for 5-6 minutes, until the vegetables are soft.

Step 2

Add the minced garlic and spices and cook for an additional 30 seconds.

Step 3

Add the chicken broth and bring to a boil over medium-high heat. Then add the chicken and noodles. Reduce to medium-low heat and cook 10 minutes, or until the chicken is heated through and the noodles are soft.

Step 4

Add salt and pepper. Taste and add hot sauce, plus additional salt or pepper, as desired.

Step 5

Top with chopped cilantro, if desired.