Combine the chicken stock, noodles, chicken, tomatoes, green onions, garlic, seasonings and vinegar in a large stock pot. Cover and cook over medium-high heat for 8 to 10 minutes, or until pasta and chicken are cooked. Stir occasionally.
Once cooked, stir in the cheese and cover with the lid until melted. Top with fresh basil and drizzle with balsamic if desired.
Enjoy while hot!
Can sub out the chicken breast for its pre-cubed frozen counterpart.
If you want the mozzarella a little more golden, you could also pop the dish in the oven for a minute or two as well after it is done cooking on the stove top.
To make gluten-free: I'd suggest cooking the GF pasta separately from the rest of your dish. It usually has a different cook time, so all ingredients may not be ready at the same time. Cook your GF pasta separately from your sauce, then mix them together before topping with mozzarella.