Mexican Chicken Noodle Soup

INGREDIENTS

• 6 cups chicken stock
• 2 14 ounces cans of roasted tomatoes
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1 pound skinless chicken breast
• 2 limes juiced
• 1 teaspoon freshly ground pepper
• 6 garlic cloves finely chopped
• 1 teaspoon cumin
• 1 cup chopped carrot
• 1 1/2 cup vermicelli noodles / or angel hair pasta broken in small pieces
• 1/2 teaspoon salt to taste
• 1 jalapeno pepper (remove seeds) and mince
• 1 cup fresh cilantro roughly chopped
• 1 tablespoon olive oil
• 1/2 cup chopped celery
• 1 white onion chopped