Agnot's Chickenhawk Noodle Soup

2 chicken breasts, or a few pieces of leftover roasted chicken

2 stalks celery, cut into slices

2 large carrots, cut into slices

2 cups vegetable broth

1/2 cup chopped cilanto

1 tsp sea salt

1 TBSP freshly cracked pepper

3 ounces curry udon noodles (try Trader Joe's)

Simmer chicken in some water until the meat falls off bone; cool and remove meat, tossing out the skin and bones.
Simmer the carrots and celery in the vegetable broth until al dente. Add chicken, salt and pepper, and 2 cups additional water. Toss in the udon noodles and cook soup until the noodles are tender. Stir in the cilantro and leave covered for a few minutes.