15 minutes to prepare, 1 hour to cook.
In a saucepan, melt the butter and saute the diced onions until they are translucent. Add the diced chicken and brown on each side, stirring for a few minutes. Add the vegetables and herbs, and allow to brown for a few minutes. Then add 900ml chicken stock and another mug or two of water to the pan. You can add as much as you like, depending on how you like your soup.
Bring to the boil, and then reduce to a simmer. Put a lid on it and cook for 20 to 30 minutes at a gentle simmer. Check that the vegetables are tender. You can shred the chicken if you like or leave it in chunks.
Add the noodles to the soup for the last 5 minutes of cooking, and ensure they are cooked before turning off the heat. Add salt and pepper to taste, and serve in bowls with fresh herbs sprinkled on top.