Melt butter in a saucepan. Stir fry chicken (cut in small squares), then add grated carrot and leek.
Pour 200 ml Vegeta Chicken Liquid Stock, add green peas and cook for 15 minutes. Then add remaining stock and bring to boil.
Stir in noodles and cook for another 5 minutes.
Serve immediately after the noodles are cooked. Sprinkle with chopped parsley.
You can also add other vegetables to the soup, such as cauliflower, broccoli and celery root.