- Heat the butter in a saucepan over medium high heat. Add the chicken pieces and cook till lightly browned all over.
- Prepare the chicken stock, using 300 to 400ml of hot water from the kettle. Add to the pan with the chicken.
- Bring the stock to the boil, then add the noodles, adding more water if needed. Bring back to the boil and let simmer till the noodles are cooked.
- Add seasoning, parsley and a few drops of lemon juice. Remove from heat and enjoy!
You can sprinkle in a bit of plain flour to thicken the stock, if liked. Sprinkle over the chicken when browning, then add the stock and simmer till thickened before adding the noodles.
If you have any leftovers, they make great second day meals, just store in container in the fridge. To warm up, add to pot along with water and bring to boil, once heated through sprinkle lightly with more plain flour to thicken again and enjoy.