Recipe(tried): Hurry-Up Chicken Soup (using chicken breasts)

I made this soup the other night after I got inspired by Jean's corn chowder but didn't have all the ingredients for that --

HURRY-UP CHICKEN SOUP
Serves 2-3 (but can be very easily increased to serve more)

FOR THE BROTH:
2 frozen boneless, skinless chicken breasts, unthawed (I use the store brand)
4 cups water
3/4 teaspoon poultry seasoning
3 or 4 celery leaves (if you have on hand -- I often don't, so I omit)

Place in the above ingredients in a large heavy pot and bring to a boil. Reduce heat to medium and simmer until chicken is cooked thru - about 15 minutes.

Remove chicken from pan and set aside. Strain liquid thru strainer with small holes into a container. Discard solids in strainer and return broth to pot.

ADD TO BROTH IN POT:
1 celery stalk, chopped (if you have on hand)
A sprinkle of chopped dried onion (or chopped fresh to taste)
1 carrot, sliced
1 teaspoon chicken bouillon granules (or to taste)
1 cup uncooked noodles
Sprinkle of fresh parsley (if you have on hand - I always freeze a bunch)
Black pepper, to taste

Simmer, uncovered, about 10 minutes or until noodles are done. (I sometimes throw in a handful of frozen mixed veggies at this point - the heat of the soup cooks them thru, but doesn't turn them to mush.)

Chop the chicken breasts and add to soup.

Enjoy!