Cook wide noodles in a pot of boiling water per the product directions. Drain and rinse with cold water then place in a bowl for later

Place oil, carrots, onions, celery, drained potatoes and garlic in a 4 qt sauce pan. Sweat the vegetable, covered at a moderate heat for 5 minutes we are not trying to brown, just draw out the liquid.

Add the cooked chicken, thyme, sage and cumin.

Sprinkle and stir in the flour.

Add the stock and bring to a boil then turn to a simmer for 15 minutes.

Add the noodles,cilantro and lime juice and adjust the seasoning as needed.