Chop celery, onion, carrots, and jalapeños into 1 inch, evenly sized pieces.

Cook chicken in pan over medium high heat until crust forms, about 10-12 minutes or until temperature reaches 165 degrees F.

Remove chicken from pan and set aside.

Add butter to large stock pot and melt. Add flour, stir till combined with butter to make a roux. Continue to stir and cook until it is a nice golden color, about 5 minutes.

Add celery, onion, carrots, and jalapeños to roux and cook about 1 minute.

Add broth and stir to combine.

Chop chicken and add to mixture.

Bring to a boil, then add noodles.

Let cook and combine a minimum of 10 minutes, but can continue to cook as long as you'd like.

Serve with your favorite bread and hot sauce!