Blanch the washed chicken in boiling water for 4 - 5 minutes, removed, rinse with cold water, and drain.
Wash the spinach and dry well. Remove the stalks and cut the leaves evenly into sections about 1-1/2 inches long.
Place the chicken, celery, leek, and ginger in a pot, add the rice wine, salt and, water or stock.
Bring to a boil quickly over a high heat, reduce the heat, and simmer for 1 hour, skimming frequently.
Cook the noodles until until al dente. When the chicken is cooked, remove the ginger and leek, add the noodles and cook briefly.
In a separate saucepan, cook the mushrooms in salted water for about 10 minutes. Add to the soup with their cooking liquid bout 15 minutes before the end of the cooking time.
Add the spinach to the soup 5 minutes before the end of the cooking time and continue to cook, making sure that the spinach remains crisp. Season with the soy sauce.