2 liters Chicken stock
175 g Finely shredded cooked chicken
100 g Broken thin noodles
45 g Chopped fresh parsley

Bring the stock to the boil in a large saucepan. Reduce the heat, add the shredded chicken and simmer until the meat is warmed through. Stir in the noodles and simmer for 10-15 minutes or until tender. Stir in the chopped parsley just before serving. Tips Noodles must be added close to serving time, otherwise they will soften too much on standing.