Add carrots, jalapeños and onion to pot. Add oil, salt, worcestershire sauce and seasonings. Stir to coat. Cover and cook on low for 10 minutes.

Add water, more seasonings and salt. Bring to a boil. Soak bread pieces in a cup of broth for 3 minutes.

Reduce to medium-low heat. Add egg noodles and chicken to pot.

Whisk flour in a cup of broth and add to bread pieces. Blend.

Gradually add hot broth to 2 cups milk to gradually warm it. Add milk to soup. Cook for 5-10 minutes.

Squeeze lime into soup. Stir and enjoy.