Prepare the Aromatic Base: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and carrots. Sauté for 3-4 minutes until they begin to soften. Add the sliced mushrooms and cook for another 3 minutes until the mushrooms soften.

Add the Spices and Aromatics: Stir in the minced garlic, grated ginger, and sliced jalapeños. Cook for about 1 minute until fragrant, ensuring the garlic doesn’t burn.

Simmer the Soup: Pour in 8 cups of low-sodium chicken broth and bring to a simmer. Add the cooked chicken and let it cook for 10-15 minutes until heated through. Remove the chicken, shred it with a fork, and set it aside.

Cook the Noodles: Add the egg noodles to the pot and cook for 7-8 minutes until al dente. Be careful not to overcook them as they’ll continue to cook once the soup is removed from heat.

Final Touches: Stir the shredded chicken back into the pot and cook for 1-2 more minutes to heat through. Taste the soup and adjust the seasoning with soy sauce to your preference.

Garnish and Serve: Ladle the soup into bowls and top with freshly chopped cilantro and a drizzle of chili oil for extra heat. Serve hot and enjoy!