In a large stockpot cover chicken with water, add salt and boil for 20 min. Periodically skim foam from top and discard.

In a medium frying pan, saute onion, celery, jalapeno, and garlic for 2-4 min.

Pour chicken and liquid into strainer, reserving liquid in a separate bowl. Remove skin from chicken and allow to cool.

Pour water, reserved liquid, and bouillon into stockpot with celery, onion, and garlic. Pull chicken from carcass, tear into bite-sized pieces and add to the pot. Add Cumin, chili powder, pepper, seasoned salt, white kidney beans, stewed tomatoes, and hominy. Bring to a boil.

Add noodles and cook for 5 minutes. Remove from heat, cover for 5 minutes.

Garnish and serve!