Warm the olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, and minced garlic. Cook until the vegetables are soft, about 5–7 minutes.

Stir in the red pepper flakes, cayenne pepper, and smoked paprika. Add the chicken pieces and sear them for 2–3 minutes on each side to lock in the flavors.

Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat to low, cover, and let the soup cook for 20–25 minutes until the chicken is fully cooked and tender.

Meanwhile, cook the egg noodles in a separate pot according to package instructions until al dente. Drain and set aside.

Remove the chicken from the soup, shred it using two forks, and return it to the pot. Add the cooked noodles and warm through for a few minutes.

Taste and adjust the seasoning with salt and pepper. Serve the soup in bowls and garnish with fresh cilantro and lime wedges, if desired.