Chop the parsley finely, peel and dice the carrot, and cut the chicken into small bite-sized pieces.

Bring a saucepan of water to a boil, add macaroni, and cook for 8-10 minutes until tender. Drain and set aside.

In the same saucepan, add a small amount of water or broth, cook chicken pieces until cooked through (about 5 minutes), then add diced carrots and cook for another 3 minutes.

Pour in the milk, add chopped parsley, and gently simmer for 5 minutes. Add cooked macaroni, stir well, and heat through.