30-Minute Spicy Chicken Noodle Soup

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.
2 tablespoons olive oil, ½ medium white or yellow onion, 2 medium carrots, 2 celery ribs, 1 jalapeno
Add the minced garlic and spices and cook for an additional 30 seconds.
2 garlic cloves, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon cayenne pepper
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.
8 cups low sodium chicken broth, 2 cups diced or shredded cooked chicken, 6 ounces egg noodles
Add salt and pepper. Taste and add hot sauce, plus additional salt or pepper, as desired.
1 teaspoon kosher salt, ½ teaspoon black pepper, 1 tablespoon hot sauce
Top with chopped cilantro, if desired.