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Asian Chicken Noodle Soup To Fight a Cold

1 lb Skinless; boneless chicken breasts
1/2 Soba; (buckwheat noodles) or whole wheat spaghetti
2 ts Toasted sesame oil
2 Leeks; trimmed and thinly sliced, white and light green parts only
1 lg Carrot; peeled and thinly sliced
1 Rib of celery with leaves; thinly sliced
6 c Low sodium chicken broth
3 tb Soy sauce
4 Cloves garlic; minced
1 1/2 tb Fresh peeled ginger root
1/4 c Fresh cilantro

Steam chicken until just cooked, about 12 minutes. When cool enough to handle, tear into bite sized shreds; set aside. Boil soba according to package directions, until al dente. Drain; set aside. Heat sesame oil in a soup pot over medium high heat. Add leeks, carrots, and celery; saute for five minutes. Add chicken broth, soy sauce, garlic and ginger. Bring just to a boil, reduce heat to low and simmer for 20 minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook until soup is hot throughout.

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