Good basic recipe, but by using bone in chicken breasts, adding some carrots, celery, onion and a 1/2 head of garlic, salt and pepper (and you strain the liquid after it's done cooking) you've got a much more flavorful chicken and stock to add to any recipe.
I have to give this "method" 5 stars b/c it's the method I use as well. However, I do add a few smallish cut pieces of celery and carrots. I also add pepper but not salt. The salt is added when I use the chicken in a recipe. I also salt the resulting broth, and use that in cooking or as a soup with extra wide egg noodles or homemade kluski. The chicken is so tender "cooked" this way, and the soup is just a bonus. Lee