In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through.
Remove the cooked chicken onto a plate to cool. Keep the broth.
Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate.
Strain the broth to get a nice clear broth for the soup and put it back into the stock pot.
Peel onion and chop into chunks.
Combine 1/2 cup of water and onion in a food processor or blender. Puree for 30 seconds, add to the chicken broth.
Add carrots, chicken bouillon granules, and celery. Bring the broth to a boil.
Once the broth is boiling, add egg noodles.
Cook the noodles until done, 15-20 minutes.
While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks.
If you need to add more liquid to the soup, add a can of Swanson's chicken broth or water and season with more of the Wyler's chicken bouillon granules to taste.
Add bouillon granules (instead of salt) and pepper to taste.